Cheese and Ham Muffins

Here is a great lunch box treat for back to school! you can leave out the chives if your kids won’t anything green!

Cheese and Ham Muffins

Serves 6

1¼ cups unbleached flour
¾ cup fine yellow cornmeal
¼ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup mlik
2 large eggs
1/3 cup corn oil
1 cup finely diced ham
½ cup sharp cheddar, shredded
¼ cup finely chopped chives or scallion greens

Heat the oven to 375°. Coat a 12-cup muffin pan with cooking spray or line the wells with paper liners.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended. Fold in the ham, cheese, and chives or scallions.

Spoon the batter into the prepared cups, filling each three-quarters 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.

Pack 2 per lunchbox.

The muffins can be frozen in a plastic freezer bag up to three months.

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4 thoughts on “Cheese and Ham Muffins

  1. My grown kids are still complaining that I made the worst school lunches! I will make this recipe for brunch one weekend when they are home to make amends!

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