Early-Riser Muffins Recipe

5 1
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Early-Riser Muffins Recipe

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5 1
Publisher Photo
Despite the name, you don't have to be an early-riser to enjoy these hearty muffins (we often make them for brunch). My husband and children come running when they smell these buttery, tender muffins baking.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1/3 cup butter, melted
  • 3/4 cup finely chopped ham
  • 3/4 cup shredded cheddar cheese

Directions

In a bowl, combine flour, sugar, baking powder, salt and mustard. Combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in ham and cheese. Fill greased or paper-lined muffins cups about two-thirds full.
Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.
Originally published as Early-Riser Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p73

Nutritional Facts

1 each: 187 calories, 9g fat (5g saturated fat), 46mg cholesterol, 353mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 7g protein.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1/3 cup butter, melted
  • 3/4 cup finely chopped ham
  • 3/4 cup shredded cheddar cheese
  1. In a bowl, combine flour, sugar, baking powder, salt and mustard. Combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in ham and cheese. Fill greased or paper-lined muffins cups about two-thirds full.
  2. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.
Originally published as Early-Riser Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p73

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