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I have a hard time describing the anxiety and frustration I feel in the morning when I have a million things to do but still need to feed the kids something substantial and relatively healthy. Muffins have become the breakfast mainstay of our freezer lately. With a family full of busy schedules and little time in the mornings for a leisurely breakfast, I’ve resorted to pre-preparing an arsenal of foods that are easy to pull out and reheat for times like these.
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Ham and Cheese Muffins are not only delicious and perfect for little hands to hold, they’re a great way for kids to get protein and carbohydrates all in one, along with fiber from the whole wheat flour.
Make a batch of these muffins on a Sunday afternoon, freeze them and you’ll be so relieved every morning you have to race out the door but need to feed the kids first. You may even find yourself heating up one or two extra for yourself!
Ham and Cheese Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup vegetable or canola oil
- 2 tablespoons maple syrup or honey
- 1 cup cheddar cheese, shredded
- 1 cup ham, chopped fine
Instructions
- Preheat oven to 350 degrees.
- Combine the first 5 dry ingredients in a bowl and stir to combine.
- In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
- Add the buttermilk to the egg mixture and stir.
- Add the buttermilk mixture to the flour and stir until just combined.
- Fold in the cheese and ham.
- Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
[…] I’ve got some in the freezer right now and they heat up real quick. I found this recipe at Weelicious. It’s a great recipe site for […]
I made these on a Sunday, just like the author proposes – man are they scrumptious right out of the oven! I doubled the syrup and cheese like some others suggested. However, when I went to reheat them on Monday morning I was really disappointed with how dry they had become. I microwaved them for about 10 seconds after they had been kept in the fridge overnight. Tomorrow I am going to try toasting them instead and adding some butter – not a healthy strategy but something has to be done about it – I have about 40 mini muffins in the freezer that need to be eaten!
Hi. My son had egg white allergies. You can leave out the eggs, in my experience muffins are just more crumbly. You also could substitute flaxsed and water.
Do you think I could eliminate the eggs? Son is allergic….
They’ll keep for about a week in the fridge! Freeze for up to 4 months!
How long do these keep for? Also do they freeze well? It’s just my husband, daughter and me and I don’t think things to go to waste.
How long do these keep for? Also do they freeze well? It’s just my husband, daughter and I so I don’t want anything to go to waste.
I found a similar recipe recently that added grated zucchini and a finely chopped onion. I think that would add some moisture, and help them not be so dry. Other than that, the recipes are very similar.
I haven’t tried these with oat flour, but I would love to know your results if you do so!
I am wanting to make these for my daughter but would like to try them with oat flour. Any idea how I would successfully swap that for the all purpose? They look delicious!
Thanks Catherine!
I just baked a batch and they are delicious! I did double the cheese and syrup per previous comments and they are delightful! I also used organic ham and added basil. My twin 16 mos boys love them!!
I realize this might seem like a silly question, but what could I substitute for ham? I don’t eat meat, but a savory muffin sounds intriguing. I could try a meat alternative, I suppose, but have you ever made veggie and cheese muffins? Thanks in advance! 🙂
Wow! These are AWESOME! I did as the other reviewers reccommended and added extra sharp cheddar cheese, extra ham and extra buttermilk. They turned out so moist and tasty! My two toddlers gobbled them up. I serve warm with just a little honey spread on top. Thanks again for another amazing recipe!
I just made this recipe and holy cow, is it delicious!! After reading some comments that said the muffins were a bit dry and bland, I made the following adjustments: 1 1/4c APF, 3/4c whole wheat flour, a sprinkling of dried mustard (not sure exact measurents, maybe 1/8tsp?), and I used honey because I didn’t have any syrup. I made mini muffins, and my hubs and I loved it! Very savory and delicious. My 16 month old daughter hasn’t had one yet, so I can’t speak for kid approval, but the adults of the house at least love them!
(Also, this is my new favorite site! It’s helped me out of many a tight spot when it’s come to feeding my picky toddler)
above. Score should be close to 90k. 2. One may have two oopitns with the second BB. High arc to go down the left inside of the main structure if an opening is at the top. This shot can be lined up with the BB slightly touching the stem of the sling. Or a high arc to go down the main structure more towards the middle or middle right side of the center to take out the right side tnt and its structure. Leaving a very small gap between the BB and sling’s base can get the bird into that area if the top blocks do not jam it up to much. 3. BB to clear out left inside of main structure with a high arc. There seems to be a sweet spot above that level side tnt inside the main structure. I was able to hit it about 3 times (out of about 3,000) where the BB went all the way to the bottom and took out everything. 4. BB = same as #3 5. BB = bonus bird 6. BB = bonus bird This level was a challenge to gain 1k. There has to be a better technique to get higher points. Was able to get the pigs with three birds remaining but the scores were in the 207k range and less.
I added spinach and used garlic salt instead of regular salt. They just came out of the oven and they are great! I will try them out on my one year old tomorrow. I expect they’ll be a hit!