We’re usually drawn to sweeter-than-sweet muffins, but we forget what a good vessel they can be for sweeter things (we’re looking at you, chocolate chips) as well as more savory ingredients. In this case, we wanted to try making an easily transportable snack that’s packed with protein. These sun-dried tomato, ham and cheese muffins are the best at any time; running out the door in the morning, finishing off a salad for lunch, or as a last-ditch effort to tide yourself over until dinner. They’re easy to make, full of flavor and something we now look forward to as part of our daily routine! Give them a shot and see if they don’t wow you too!
Ham And Cheese Muffins
- 2 cups all-purpose flour
- 1 1/4 cups cooked ham, cubed
- 1 1/2 cup buttermilk
- 1 cup cheddar cheese, grated
- 1/2 cup sun-dried tomato halves, chopped
- 1/3 cup canola oil
- 2 large eggs
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1 1/4 teaspoons kosher salt
- 1 teaspoon thyme leaves, finely chopped
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 350º F and lightly grease your muffin tin(s) with butter or non-stick spray.
- Combine flour, sugar, baking powder, salt, thyme, pepper and garlic powder in a large bowl and toss to combine.
- In a separate bowl, whisk together the buttermilk, eggs and oil until fully combined.
- Gradually mix the wet ingredients into the flour mixture, but don’t over mix.
- Fold in the cubed ham, chopped tomatoes and cheddar cheese.
- Using an ice cream scoop or a large spoon, pour 1/4-1/3 cup batter into muffin tins, filling about 3/4 full.
- Place in oven and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 10 minutes, before transferring to a wire rack to cool completely.
- Serve warm or at room temperature and store in an air-tight container.
Recipe adapted from She Wears Many Hats