Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Corn muffins with diced ham, Cheddar cheese and chives make a great brunch treat or a side with chili or stew.

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Recipe Summary test

Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F. Coat a 12 cup muffin pan with cooking spray.

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  • In a large bowl, prepare muffin batter as directed.

  • Fold in the ham, cheese, and chives or scallions.

  • Spoon the batter into the prepared cups, filling each three-quarter full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag for up to three months.

Nutrition Facts

168 calories; protein 5.4g; carbohydrates 26.6g; fat 4.6g; cholesterol 7.8mg; sodium 734.1mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
04/07/2015
These are good but a little bit bland. Next time I will add some more spice to them like a bit of cayenne and garlic. Read More
(2)