Ham cheddar muffins is a straightforward bread recipe for when you could have leftover ham or want a fast bread to serve on a weeknight with a meal or simply anytime. These ham cheddar muffins are made with mayonnaise and with out the addition of eggs. Typically, I run out of eggs and these muffins come to my rescue for a fast repair for bread with a meal. You may double this recipe of lower it in half for one particular person. They’re fantastic served together with your favourite jams and jellies slathered with butter for breakfast together with espresso. Additionally, they’re good reheated within the microwave or oven. You may additionally wish to check out my recipe for sour cream cornbread muffins.
Ham Cheddar Muffins Components Wanted:
Shredded cheddar cheese
I appears that after lots of our holidays now we have leftover ham and these muffins are excellent to benefit from the subsequent day. You might also get pleasure from this scrumptious Pineapple Ham Casserole that’s tremendous straightforward to make and one among our favorites! Additionally these scrumptious Sausage Biscuits are at all times a winner!
“I didn’t have buttermilk available so I substituted 1/2 cup milk combined with 1/2 cup bitter cream (plus about 2 tbsp milk) and it labored fantastic; I additionally used about 3/4 cup shredded cheese as a result of my household loves cheese. The muffins turned out nice, I shall be making this once more and can attempt several types of cooked meats and cheeses for a change-up of flavors. Thanks for a really helpful recipe!” – Molly
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Ham Cheddar Muffins
These Ham Cheddar Muffins are tremendous straightforward to make and an amazing addition to any meal.
Servings: 12 muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped cooked ham
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1/2 cup mayonnaise
In a big bowl, whisk collectively the flour, baking powder, baking soda, salt, ham and cheese. Pour in milk and add mayonnaise.
Stir with spoon till all elements are moist. Spray a 12 cup muffin tin with cooking spray.
Fill cups with spoonfuls of moist dough. Bake in preheated 425 diploma oven for 15 to twenty minutes.
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