Ham Muffinwiches

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Sep. 21, 2022
I concocted this fun recipe when I was looking for something to pack for lunch. I had leftover ham but no bread, so I got creative with cornbread mix. They freeze well and are handy for an on-the-go breakfast or lunch. —Jenny Wiebe, Villa Hills, Kentucky


  • 1 large egg, room temperature, lightly beaten
  • 1/3 cup 2% milk
  • 1 tablespoon canola oil
  • 1/8 teaspoon ground mustard
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 cup chopped fully cooked ham
  • 2 green onions, thinly sliced
  • 2 tablespoons shredded cheddar cheese


  1. Preheat oven to 400°. Whisk together the first 4 ingredients. Add muffin mix; stir just until moistened. Fold in ham and green onions. Fill 8 greased or paper-lined muffin cups half full.
  2. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Immediately sprinkle with cheese. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

2 muffins: 186 calories, 8g fat (2g saturated fat), 37mg cholesterol, 483mg sodium, 22g carbohydrate (7g sugars, 2g fiber), 7g protein. Diabetic exchanges: 1-1/2 starch, 1 lean meat, 1 fat.