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.
- Portion size 24 servings
- Credits : Canadian Living Magazine: Moms Insert, Fall 2013
MethodIn 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 facts Per muffin: about
- Fibre trace
- Sodium 78 mg
- Sugars 1 g
- Protein 2 g
- Calories 54.0
- Total fat 2 g
- Potassium 38 mg
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 3.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 2.0