Ham Muffinwiches Recipe

3.5 1 2
Ham Muffinwiches Recipe
Ham Muffinwiches Recipe photo by Taste of Home
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Ham Muffinwiches Recipe

Read Reviews
3.5 1 2
Publisher Photo
"I concocted this fun recipe when looking for something to pack for lunch," notes Jenny Wiebe, "I had leftover ham but no bread, so I go creative with corn bread mix." The Villa Hills, Kentucky reader says the tender muffins freeze well and are handy for an on-the-go breakfast or lunch.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large egg, lightly beaten
  • 1/3 cup 2% milk
  • 1 tablespoon canola oil
  • 1/8 teaspoon ground mustard
  • 1 package (8-1/2 ounces) corn bread/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 first four ingredients. Add muffin mix; stir just until moistened. Fold in ham and green onions. Fill eight 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. Yield: 4 servings
Originally published as Ham Muffinwiches in Quick Cooking July/August 2003, p46

Nutritional 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.

  • 1 large egg, lightly beaten
  • 1/3 cup 2% milk
  • 1 tablespoon canola oil
  • 1/8 teaspoon ground mustard
  • 1 package (8-1/2 ounces) corn bread/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 first four ingredients. Add muffin mix; stir just until moistened. Fold in ham and green onions. Fill eight 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. Yield: 4 servings
Originally published as Ham Muffinwiches in Quick Cooking July/August 2003, p46

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dordor363 User ID: 3847277 64238
Reviewed Jan. 6, 2013

"easy breakfast food for my family on the go. Next time, I will add the cheese right to the batter."

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