Tested till perfect Ham and Cheese Mini Muffins
Ham and Cheese Mini Muffins
Photography by Jeff Coulson

Ham and Cheese Mini Muffins

Moist, savoury mini muffins are the perfect bite-size addition to lunch for kids who love little snacks. To satisfy your finger-food lover, load up a lunch box with two or three muffins, some sliced veggies, grapes and hummus.

By Rheanna Kish amp; The Test Kitchen

Source: Canadian Living Magazine: Moms Insert, Fall 2013

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 25 minutes
  • Portion size 24 muffins

Ingredients

  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 2 tsp 2tspgranulated sugar
  • 1/2 tsp 1/2tspbaking soda
  • Pinch Pinchsalt
  • 1 1eggeggs
  • 1 cup 1cupbuttermilk
  • 2 tbsp 2tbspbutter, melted
  • 1/2 cup 1/2cupshredded Cheddar cheese
  • 1/3 cup 1/3cupfinely chopped ham
  • 1/3 cup 1/3cupgrated sweet onion
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Preparation

In large bowl, whisk together flour, sugar, baking soda and salt. Whisk together egg, buttermilk and butter; pour over dry ingredients. Sprinkle with Cheddar cheese, ham and onion; stir just until combined.

Spoon into 24 greased mini muffin cups. Bake in 400°F (200°C) oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes.

Let cool in pan on rack for 2 min- utes. Transfer to rack and let cool completely. (Make ahead: Store in airtight container for up to 2 days or wrap individually and freeze in air- tight container for up to 2 weeks.)

Change it up
Corn and Roasted Red Pepper Mini Muffins
Increase salt to 1/4 tsp. replace ham and Cheddar cheese with 1/3 cup each fresh or thawed frozen corn kernels and finely diced roasted red pepper.

Nutritional Information Per muffin: about

cal 54 pro 2g total fat 2g sat. fat 1g
carb 6g dietary fibre 0 sugar 1g chol 14mg
sodium 78mg potassium 38mg

%RDI:

calcium 3 iron 3 vit A 2 folate 5
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