Recipe: Ham and Cheese Corn Muffins

Hello-hello! How are you today, guys?

I am sleepy and it is way too cold here! Also, they say we’re in for another winter storm this weekend with snow and ice coming down Sunday into Monday… Yuk!

So. If you’re going to be snowed/iced in – why not use that time to make something yummy? Something you can freeze and eat later, or just refrigerate and re-heat every morning for breakfast. How does that sound?

To me that sounded good last weekend, so I hade some of these breakfast muffins during my meal prep. As I promised here – I am sharing the recipe with you today.

The original recipe is by Maureen Callahan and was discovered in Cooking Light, I made a few modifications to it and here we go! Awesome muffins for breakfast.

HAM AND CHEESE CORN MUFFINS

INGREDIENTS

• 7 1/2 ounces whole wheat flour (about 1 2/3 cups)
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon  salt
• 1/8 teaspoon ground red pepper
• 1 1/4 cups  low-fat buttermilk
• 3 eggs
• 3 tablespoons olive  oil
• 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese
• 1/2 cup finely chopped green onions (about 1 bunch)
• 1/2 cup frozen whole-kernel corn, thawed
• 1/3 cup (2 ounces) diced extra lean ham
•  Cooking spray

DIRECTIONS

1. Preheat oven to 350°.
2. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture.
3. Combine buttermilk, eggs, and oil; add to flour mixture, stirring just until moist.
4. Fold in cheese, green onions, corn, and diced ham.
5. Spoon batter into 12 muffin cups coated with cooking spray.
6. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean.
7. Remove muffins from pan; let cool on a wire rack.

These muffins are super good for breakfast! Just throw into the microwave, reheat and enjoy!

Stay fit and warm, my friends!