I have a hard time describing the anxiety and frustration I feel in the morning when I have a million things to do but still need to feed the kids something substantial and relatively healthy. Muffins have become the breakfast mainstay of our freezer lately. With a family full of busy schedules and little time in the mornings for a leisurely breakfast, I’ve resorted to pre-preparing an arsenal of foods that are easy to pull out and reheat for times like these.
Ham and Cheese Muffins are not only delicious and perfect for little hands to hold, they’re a great way for kids to get protein and carbohydrates all in one, along with fiber from the whole wheat flour.
Make a batch of these muffins on a Sunday afternoon, freeze them and you’ll be so relieved every morning you have to race out the door but need to feed the kids first. You may even find yourself heating up one or two extra for yourself!
Ham and Cheese Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup vegetable or canola oil
- 2 tablespoons maple syrup or honey
- 1 cup cheddar cheese, shredded
- 1 cup ham, chopped fine
Instructions
- Preheat oven to 350 degrees.
- Combine the first 5 dry ingredients in a bowl and stir to combine.
- In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
- Add the buttermilk to the egg mixture and stir.
- Add the buttermilk mixture to the flour and stir until just combined.
- Fold in the cheese and ham.
- Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
So glad these were a hit, and great additions!
These muffins are moist, delicious, and so easy to prepare!
After reading all of the comments, I did tweak the recipe a tiny bit by
adding a heaping cup of the shredded cheese, 1/2 tsp. pepper, 1/4 tsp. dried chopped chives, and 1 tsp. poppy seeds.
I will definitely make these again!
Made this for breakfast this morning and my girls enjoyed them. I added a small grated zucchini, bc I had one and wanted them to be moist as possible for freezing. I made buttermilk with whole milk and lemon juice. Other than that I stuck to the recipe and cooked as mini muffins for about 13 minutes. Yum!
It’s really great that people are sharing this information.
I was very happy to see great breakfast muffin recipe; however when I pressed the print button, all that came out that was legible, was in large red letters was,Ham & Cheese Muffins. The body of the recipe came out looking like a code of some kind. I am on the Weelicious mailing, list that is how I got the recipe in the first place. I plan on making these muffins, but I would have liked to get a printed copy.
I was seolsuriy at DefCon 5 until I saw this post.
I just made this and I think I ran into the same problem as Elaine Livingston. I ceookd the ham like you showed but when I added the eggs they slid right off the ham. I made the best of it anyway and made a egg & ham sandwich. 🙂
Love these muffins. Thank you.
There’s nothing like the relief of finding what you’re looking for.