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Deviled Ham Muffins

 Deviled Ham Muffins
In Yakima, Washington, Roberta Morgan shares her secret filling for these savory muffins. It's a surprising mixture of deviled ham and chopped carrot, celery and onions that makes the yummy muffins hearty and moist. The hand-held recipe is perfect for on-the-go breakfasts or afternoon snacks.
10 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter
  • 1 can (4-1/4 ounces) deviled ham spread
  • 2 cups biscuit/baking mix
  • 1 tablespoon sugar
  • 1 egg
  • 2/3 cup whole milk
  • 1/2 cup shredded cheddar cheese


  • In a small skillet, saute the carrot, celery and onion in butter
  • until tender. Remove from the heat; stir in ham and set aside.
  • In a large bowl, combine biscuit mix and sugar. Whisk egg and milk;
  • stir into dry ingredients just until moistened. Fold in cheese.
  • Fill greased or paper-lined muffin cups three-fourths full. Make an
  • indentation in the center of each muffin; fill with 1 tablespoon ham
  • mixture.
  • Bake at 400° for 15-17 minutes or until a toothpick inserted in
  • the muffin comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Serve warm. Yield: 10 muffins.

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Deviled Ham Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 158 calories, 7 g fat (3 g saturated fat), 33 mg cholesterol, 364 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.