Ham Cheese And Pineapple Muffins Recipes

HAM & CHEESE BREAKFAST MUFFINS

Ham & Cheese Breakfast Muffins image

Ever since we began making these muffins, they have been a huge hit with family and friends. They are simple to make, are tasty warm or cold and never stay around for long.-Laura Newcomer, Bowdoin, Maine

Provided by Taste of Home

Time 35m

Yield 20 muffins.

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Dash pepper
2 large eggs
1-1/3 cups buttermilk
1/3 cup canola oil
1 cup finely chopped fully cooked ham
1 cup shredded cheddar cheese
3/4 cup finely chopped onion

Steps:

Preheat oven to 400°. In a large bowl, whisk flour, baking powder, baking soda, salt and pepper. In another bowl, whisk eggs, buttermilk and oil until blended. Add to flour mixture; stir just until moistened. Fold in ham, cheese and onion., Fill greased or foil-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 149 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 281mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

HAM CHEESE AND PINEAPPLE MUFFINS

Ham Cheese and Pineapple Muffins image

A light savory muffin that's good for lunch. I am looking forward to making these to take for lunch at work.

Provided by Kitchen__Princess

Categories Quick Breads

Time 25m

Yield 12 Muffins

Number Of Ingredients 8

Ingredients

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
100 g ham, chopped
200 g grated tasty cheese (or cheddar)
1 cup pineapple chunk, well drained and roughly chopped

Steps:

Preheat oven to 210°C Lightly great 12 muffin tins.
Sift together flour, baking powder and salt into a bowl and make a well in the centre.
In another bowl lightly whisk together the eggs and milk. Stir in the ham, cheese and pineapple.
Fold the egg mixture into dry ingredients and stir quickly to combine.
Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffins spring back when lightly pressed.

Nutrition Facts : Calories 193.8, Fat 7.8, SaturatedFat 4.4, Cholesterol 59.9, Sodium 470, Carbohydrate 20.8, Fiber 0.7, Sugar 3.2, Protein 10

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