Ever since we began making these muffins, they have been a huge hit with family and friends. They are simple to make, are tasty warm or cold and never stay around for long.—Laura Newcomer, Bowdoin, Maine
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Dash pepper
- 2 eggs
- 1-1/3 cups buttermilk
- 1/3 cup canola oil
- 1 cup finely chopped fully cooked ham
- 1 cup (4 ounces) shredded cheddar cheese
- 3/4 cup finely chopped onion
- Preheat oven to 400°. In a large bowl, whisk flour, baking powder, baking soda, salt and pepper. In another bowl, whisk eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Fold in ham, cheese and onion.
- Fill greased or foil-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.
Originally published as Ham & Cheese Breakfast Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2014
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