Dijon Ham Muffins Recipe

4.5 2 2
Dijon Ham Muffins Recipe
Dijon Ham Muffins Recipe photo by Taste of Home
Publisher Photo

Dijon Ham Muffins Recipe

Read Reviews
4.5 2 2
Publisher Photo
For a nice change from sweet muffins, try this delightful hearty variety. They're easy to fix and great for breakfast with scrambled eggs or on a brunch buffet. They're also super with soup for lunch. -Karen Davis, Springfield, Missouri
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 to 2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 3 tablespoons Dijon mustard
  • 1 cup finely chopped fully cooked ham

Directions

In a large bowl, combine the first eight ingredients. Combine the eggs, buttermilk, oil and mustard; stir into dry ingredients just until moistened. Fold in the ham.
Fill greased muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.
Originally published as Dijon Ham Muffins in Taste of Home October/November 1999, p27

Nutritional Facts

1 each: 165 calories, 7g fat (1g saturated fat), 36mg cholesterol, 395mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 5g protein.

  • 1-2/3 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 to 2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 2 eggs
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 3 tablespoons Dijon mustard
  • 1 cup finely chopped fully cooked ham
  1. In a large bowl, combine the first eight ingredients. Combine the eggs, buttermilk, oil and mustard; stir into dry ingredients just until moistened. Fold in the ham.
  2. Fill greased muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.
Originally published as Dijon Ham Muffins in Taste of Home October/November 1999, p27

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Reviews forDijon Ham Muffins

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MY REVIEW
BakinGymnast User ID: 5767825 88690
Reviewed Dec. 31, 2011

"These are very good! They sort of remind me of corn dogs, only more sophisticated. They taste great with soup and for breakfast!"

MY REVIEW
ValerieMS User ID: 4364700 59133
Reviewed Oct. 25, 2010

"I made these muffins as a new addition to the early morning breakfast I cook almost every day. Opinions were split down the middle amongst the crew. I'm thinking I may add green onion and garlic next time."

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