Ham and Cheese Buttermilk Muffins

Name: Ham and Cheese Buttermilk Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 354.88 ml flour; 354.88 ml whole wheat flour; 14.79 ml baking powder; 2.46 ml baking soda; 2.46 ml pepper; 1.23 ml salt; 0.61 ml cayenne pepper; 118.29 ml egg substitute; 315.37 ml fat-free buttermilk; 4.92 ml oil; 29.58 ml Smart Balance butter spread, melted; 236.59 ml green onion; 170.09 g turkey ham, diced; 118.29 ml reduced-fat cheddar cheese; 118.29 ml bell pepper, diced

Submitted by jessi_mcg

"Original recipe from the 9/17/08 News Sentinel; posted here for safekeeping with my "healthy" adjustments. Update: Just made these and my are they good! They puff up to become quite large, and they make for a hearty, filling breakfast with some fresh fruit or sliced tomatoes. I imagine you could use other cheeses, veggies, or meats (sausage, bacon?) to make your perfect muffin, too!"

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photo by loof751

Ready In:: 35mins
Ingredients:: 15
Serves:: 12

ingredients

354.88 ml flour
354.88 ml whole wheat flour
14.79 ml baking powder
2.46 ml baking soda
2.46 ml pepper
1.23 ml salt
0.61 ml cayenne pepper
118.29 ml egg substitute
315.37 ml fat-free buttermilk
4.92 ml oil
29.58 ml Smart Balance butter spread, melted
236.59 ml green onion
170.09 g turkey ham, diced
118.29 ml reduced-fat cheddar cheese
118.29 ml bell pepper, diced

directions

Preheat oven to 400 and spray a 12 cup muffin pan.
Whisk together dry ingredients and spices.
Make a well and whisk together eggs, buttermilk, oil, and butter. Stir in scallions, ham, cheese, and bell pepper.
Mix the dry ingredients with the wet gently until just moistened.
Scoop the batter into the pan (cups will be very full).
Bake 20-25 minutes and allow to cool 15 minutes before transferring to a cooling rack.
Will keep in the fridge for 3 days or frozen for one month.

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Reviews

What a great idea. I could not find my muffin pan, used a silicone pan that I did not even remember I had which I think is for muffin tops - not very big muffins, but that way, you get to eat more of them. I used left-over ham, more green onions and whatever cheese it was that I had. They stayed in good shape for several days - I'd throw one in my bag to take to work, zap in the microwave and enjoy the envious looks of my officemates.

duonyte
i really liked these and will making again they would be a fast breakfast for kids to take with . make these they are great used regular eggs just measure them beat up

Dienia B.
Absolutely wonderful muffins, these! They were not only a great breakfast muffin, but made for great daytime snacks as well! And, believe me, any next-day leftovers won't be around very long either! Thanks for sharing the recipe! [Made & reviewed in 123 Hits tag]

Sydney Mike
These muffins are terrific! I used bacon and left out the onions, and lined my pan with foil liners. The cayenne gave these a really great flavor too. Thanks for posting this great recipe!

loof751
Wonderful breakfast muffins. One of these muffins with a good cup of coffee or tea and your good to go. They are stuffed full of the ham, cheese and the lovely green onions (I used more green onion than ask for just because I love then in things like this). They raised like skyscrapers and are so light and flavorful that it wouldn't be hard to just keep munching when the first one is gone and if you have teens just stand back. I used extra lean deli ham and fat free cheese. As I didn't want to mess with melting 1 Tbsp of margarine (I made 6 muffins) I just used extra virgin olive oil in it's place and it worked very well. The one thing I would suggest is to oil your pans very well. The cheese melts and sticks to the cups and the 15 min cooling time gives it time to bond like super glue and I had to use a small metal spatula to break the cheese's grip on the pan. That might not be a problem with standard shaped muffin cups. Mine are more shallow and rounded. Don't let that back you off of trying these, they are fabulous!

Annacia

RECIPE SUBMITTED BY

jessi_mcg

I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!! To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck. Also...thanks a million to my Zaar fairy godperson :)!!! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">

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