Wednesday, October 16, 2013

Ham and Cheese Mini Muffins

I think I have a new go to recipe, at least one that lends itself to improvisation.   Which is one of the best kinds of recipes to have.

I made these Sweet Cheese Muffins for my entry in the Secret Recipe Club this month, and had to play around a little more with this recipe.    I wanted to add some chopped ham in  with the cheese and since I just happened to have some sweet ham in the fridge, it was a no brainer.   And guess what?  We got together with a bunch of friends on Sunday so I decided to try the ham idea on them.

The first time I made the muffins I used some Colby Jack Cheese I had already shredded and this time I used some Sharp Cheddar Cheese. 
 I like the Colby Jack Cheese better in this recipe but the muffins still got eaten.
I only added the ham to half of this recipe because I knew there were some vegetarians coming and I wanted to make sure they could also sample my offering.

Ham and Cheese Mini Muffins                Makes 24 mini muffins or 12 regular size muffins
4 tablespoons Sugar
1/4 cup Melted Butter
1/4 cup vegetable oil
2 eggs
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Plain Greek Yoghurt
1/2 cup buttermilk   (you can use buttermilk powder here if you like for flavour, I tend to keep some on hand because I keep drinking the buttermilk I buy to cook with, and then I don't have any for cooking)
1 1/2 cups Grated Colby Jack Cheddar
1/2 cup Grated Colby Jack Cheddar Cheese (for topping the muffins)
1/2 cup (or more) finely diced ham

Mix the wet ingredients together and set aside.   Mix the dry ingredients together including the cheese and ham,

 then pour the wet ingredients over top and mix lightly.

 You want the dry ingredients to be just moistened.  Don't over mix.   Spoon the batter into either a regular muffin tin to make 12 muffins or into two mini muffin tins to make 24 mini muffins.


 Top each muffin with a sprinkle of the 1/2 cup of shredded cheese and place in a pre-heated 425 degree oven.
Bake at 425 degrees for 12-15 minutes, turn oven down to 350 degrees, bake an additional 10 minutes or so until the tops are lightly browned and the cheese is melted.







Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

No comments:

Post a Comment

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.