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
Ham Muffinwiches
Ham Muffinwiches
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 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
Directions
- 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.
- 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.
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