Ham And Cheese Corn Muffins Recipes

CORN MUFFIN HAM & CHEESE

Steps:

• Cut each muffin in half horizontally. In a small bowl, combine the mayonnaise, bacon bits, dill and parsley. Spread over muffin bottoms. Layer with ham, cheese and cucumber. Replace muffin tops.

HAM AND CHEESE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
• Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

HAM AND CHEESE CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine muffin mix, ham and cheese in medium bowl.
• Combine milk, egg and mustard in one cup glass measure.
• Stir milk mixture into dry ingredients; Mix just until moistened.
• Fill 9 paper cup-lined muffin cups two-thirds full with batter.
• Bake 18 to 20 minutes.
• Remove muffin pan to rack, cool 5 minutes.
• Serve Warm.

PUT-AN-EGG-IN-IT HAM AND CHEESE CORN MUFFINS

Steps:

• Special Equipment: a jumbo 6-cup muffin tin and jumbo muffin liners
• Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a jumbo 6-cup muffin tin with jumbo liners and generously grease with cooking spray.
• Cook the eggs: Put 6 cold eggs in a medium saucepan. Add enough water to cover by about 1 inch. Bring to a boil, cover, remove from the heat and let sit for 4 minutes. Transfer the eggs to a bowl of ice water. Gently crack the eggs so that they fracture all over and let them sit in the water for at least 20 minutes.
• Gently peel the eggs under cold running water. (Older eggs are easier to peel.)
• Make the muffin batter: Melt the 2 tablespoons of soft butter in a medium skillet over medium-high heat. Once the butter starts to foam and cook, add the onions and cook, stirring frequently, until golden brown, about 4 minutes. Add the ham and 1/4 teaspoon salt and continue to stir until browned in spots, about 2 minutes. Remove from the heat and stir in the thyme. Cool in the skillet.
• Combine the flour, cornmeal, sugar, baking powder, baking soda, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl.
• Whisk together the milk, sour cream, 4 tablespoons of the melted butter and the 3 remaining eggs in a separate medium bowl. Fold the egg mixture, onion mixture, Cheddar and Parmesan into the dry ingredients until just combined (don't fret if there are lumps; it means your batter isn't over-mixed).
• Divide half of the batter evenly among the prepared muffin cups. Stand one egg in each cup, nestling it slightly in the batter. Spoon the remaining batter on top of the eggs, using the back of your spoon to spread the batter to make sure each egg is completely covered.
• Lightly brush the top of the batter in the cups with the remaining 2 tablespoons of melted butter. Sprinkle with a little salt and pepper. Bake until the muffin tops are golden, 35 to 40 minutes. Let the muffins rest in the hot muffin tin for at least 10 minutes. Remove, cut each muffin in half and serve warm, or transfer to a rack to cool to room temperature, cut and serve.

HAM AND CHEESE BISCUIT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 8 cups of a standard muffin tin with paper liners.
• Roll each biscuit until 1/4 inch thick. Sprinkle with Cheddar cheese and ham. Wrap biscuit dough around the filling, pinch the edges to seal, and form into a ball. Press into the prepared muffin cups. Brush with beaten egg and sprinkle with bagel seasoning.
• Bake in the preheated oven until golden brown, about 12 minutes.

HAM AND CHEDDAR MUFFINS

Steps:

• Preheat oven to 375° and lightly grease 12 muffin cups.
• Sauté onion in butter until soft.
• In a bowl, combine flour, baking powder, salt, pepper and garlic powder.
• In another bowl, combine eggs, milk and mustard. Add the sautéed onion, ham and cheese.
• Stir the wet mixture into the dry mixture just until moistened, don't over stir!
• Spoon batter into prepared muffin pans and bake in preheated oven for 25-30 minutes. Enjoy!

JALAPEñO-HAM MINI CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
• Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
• Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
• Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
• Remove corn muffins from the pan. Serve warm or at room temperature.

HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 425° until toothpick inserted in center comes out clean, 16-18 minutes.