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Ham and Cheddar Corn Muffins

Dietz & Watson

"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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servings 168 cals
Original recipe yields 12 servings (12 muffins)

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  1. Preheat the oven to 375 degrees F. Coat a 12 cup muffin pan with cooking spray.
  2. In a large bowl, prepare muffin batter as directed.
  3. Fold in the ham, cheese, and chives or scallions.
  4. 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

Per Serving: 168 calories; 4.6 g fat; 26.6 g carbohydrates; 5.4 g protein; 8 mg cholesterol; 734 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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.