Ham and Cheese Cornbread Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 4 |
|
From CL October 2009. These were great to freeze and then microwave (about a minute) for breakfast. I was bringing them to work for breakfast and the office smelled so good. I added more cheese and ham cuz that's the way I am. Ingredients:
7 1/2 ounces all-purpose 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 |
1/2 cup egg substitute |
3 tablespoons canola oil |
3/4 cup reduced-fat sharp cheddar cheese, shredded |
1/2 cup finely chopped green onion (about 1 bunch) |
1/2 cup frozen whole kernel corn, thawed |
1/3 cup extra lean cured ham, diced |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.
|
|