Hands-on Time: 15 minutes
Total Time: 40 minutes
Makes: 1 dozen
The classic combination of ham and cheese gives plain corn muffins a boost in taste and adds enough heartiness to turn them into a quick, light meal.
Ingredients
- 1 1/4 cups unbleached flour
- 3/4 cup fine yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mlik
- 2 large eggs
- 1/3 cup corn oil
- 1 cup finely diced ham
- 1/2 cup shredded cheddar
- 1/4 cup finely chopped chives or scallion greens
Instructions
- Heat the oven to 375°. Coat a 12-cup muffin pan with cooking spray or line the wells with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended. Fold in the ham, cheese, and chives or scallions.
- Spoon the batter into the prepared cups, filling each three-quarters full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag up to three months.
Nutritional Information:
Per serving (1 muffin) Calories 191, Total Fat 9 g (14%), Saturated Fat 2 g (12%), Cholesterol 43 mg (14%), Sodium 262 mg (11%), Total Carbohydrate 22 g (7%), Fiber 0.8 g (3%), Sugars 6 g, Protein 5 g (10%)
Food , Recipes
