Ham & Cheese Mini Corn Muffins

For the last post in the series of savory bakes I had something else on mind. I was not happy the way it turned out and did not have time to bake another one. Luckily I baked these ham & cheese muffins earlier this week for week four and threw in some chilies to spice the muffins. I am glad I did so as it has come to my rescue today.

Ham and cheese that went into the muffins was good enough to tempt Mr.U to taste these. I baked these in the evening and liked the way these came out. I was not sure if U would like the muffins. This recipe yielded 18 mini muffins and I ate 3-4 before U came home. That day I baked 3 bakes and this was the first of the three bakes. While I was busy preparing for the other two bakes, U almost finished off the muffins. I took the pictures with what was left, 5 muffins. Enjoy these savory muffins and see you all on Monday with another theme.

As I mentioned, I baked 3 recipes that day. I was tired and my mind was blank as to how to style the photo. I was also racing against the fast setting sun. I took quick pictures with simple styling. As for the muffins, these tasted great and especially when warm. I followed Trish’s recipe and she says these freeze well, though I have not tried freezing. I used my mini muffin pan and if using regular pan, this recipe should yield about 6 muffins.

Source: Mom on Timeout
Total Time: 25 minutes
Preparation: 10 minutes
Baking Time: 15 minutes
Yields: 18

Ingredients:

½ cup + 2 tbsp. All-Purpose Flour
⅓ cup Yellow Cornmeal
2 tbsp. Sugar
¼ tsp. Salt
1 tsp. Baking Powder
½ Cup Milk
1 Large Egg
3 tbsp. Coconut Oil
½ cup diced Ham (I used store bought diced ham)
¼ cup shredded Sharp Cheddar Cheese
1 ½ - 2 tbsp. Green Onions, chopped (can use chives)
2 small Green Chilies, chopped (my addition)

Preparation:

Preheat the oven to 375 F.
Grease mini muffin pan with cooking spray or oil. Or use muffin liners. I greased the pan.
Combine all-purpose flour, cornmeal, sugar, baking powder, salt in a bowl and keep aside.
In another bowl whisk together milk, egg and coconut oil in a small bowl. One can use a whisk but lazy I used an electric beater.
Add the dry ingredients and beat just until flour is incorporated. Do not over beat. Or just stir until all the ingredients are just combined.
Fold in ham, cheese, green onion and chilies.
Pour the batter into muffin pan, about ½ tbsp. per muffin pan cavity.
Bake the muffins for 15 minutes or until lightly golden in color.
Let cool for few minutes and gently twist to remove.
Serve hot or warm for breakfast, evening snack or pack it so school as in a lunch box. I have not tried it but these muffins freeze well.

This day in 2014: Kashmiri Rogan Josh