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Ham and Cheese Breakfast Muffins Recipe

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This recipe for Ham and Cheese Breakfast Muffins, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Wednesday, September 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. flour
1 Tbs baking powder
1/2 tsp baking soda
1/2 tsp pepper
1/4 tsp salt
1/8 tsp cayenne
2 large eggs
1 1/ c. buttermilk
2 Tbs canola oil
3 Tbs melted butter
1 c. thinly sliced scallions
1 c. diced ham (~6 oz)
1 c. grated extra sharp cheddar cheese
1/2 c. finely diced red bell pepper

Directions:
Directions:
Heat oven to 400F. Coat a 12 cup muffin pan with cooking spray or line with muffin cups.
In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt and cayenne.
In a medium bowl, whisk together the eggs, buttermilk, oil and butter. Stir in the scallions, ham, cheese and bell pepper. Add the wet ingredients to the dry and use a rubber spatula to mix until just moistened. Scoop the batter into the prepared pan (cups will be very full).
Bake the muffins until the tops are browned, about 20 to 25 minutes. Let the muffins cool in the pan for about 15 minutes, then loosen the edges with a knife and transfer the muffins to a cooling rack. Serve warm. To store, individually wrap the muffins in plastic and refrigerate for 3 days or freeze for p to a month. To reheat, remove the plastic wrap, wrap the muffin in a paper towel and microwave on high for 30 to 60 seconds.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Source: News Journal Sept 17th 2008

 

 

 

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