05 April 2013



Do you still have ham leftover from Easter?  If so, I've got a great way to use it up.  You can make tasty muffins with it!  Savory muffins are a wonderful breakfast treat.  These go really well with eggs, or fruit, or even just to grab as you are walking out the door.  This recipe is adapted from Betty Crocker.

Ham and Cheese Muffins

Ingredients:
2 eggs
3 cups Bisquick
⅔ cup milk
¼ cup vegetable oil
½ cup sour cream
1 cup cheddar cheese, shredded, divided
¾ cup ham 

Directions:
Heat oven to 400°. Spray bottoms and sides of 12 regular-size muffin cups with baking spray. 

Beat eggs slightly in medium bowl with fork. Stir in Bisquick, milk, oil, and sour cream just until moistened. Stir in ¾ cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining ¼ cup cheese evenly over tops of muffins.

Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Refrigerate any remaining muffins.

Makes 12 muffins.




 You can make this with deli ham if you don't have any Easter ham leftover.  Good either way.  These muffins would also be great with cooked crumbled bacon in place of the ham.


  These muffins are more filling than their sweet counterparts because they are packed with protein.  They'll keep you going until lunchtime.


These would also make a great side dish when you're serving soup for supper.  Especially tomato soup or some other pureed vegetable soup.

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