Ham And Cheese Corn Muffins Recipes

MINI CORN & HAM MUFFINS

Steps:

• Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan.
• Sift the flour and baking powder into a mixing bowl.
• Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix.
• Add remaining ingredients, except the cheese. Stir in very lightly.
• Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired.
• Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.

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.

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 CORNBREAD MUFFINS

Steps:

• Preheat oven to 350°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
• Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.