Ham and Cheese Corn Muffins Plus MVK’s *Like* of the Week

I love homemade muffins. Such an easy recipe, but I find I don’t make them very often. But when I do, I wonder why not?! They are a perfect mid-morning snack and because it’s homemade, I know what is going into it, rather than a mystery extra-large muffin you’d pick up at a coffee shop.

I recently got the urge to make a batch and decided to go with a savory favorite as opposed to sweet. With a hint of cheese, hot pepper, flavorful ham, and a little crunch of corn, I’ve been making these delicious muffins for years. And with good reason, they’re really delicious!

For changes, I used cayenne pepper and two eggs instead of egg substitute. When the muffins finished cooling, I wrapped each one individually in plastic wrap and placed in a freezer bag, so in the morning when I’m putting my lunch together, I’ll pull one out of the freezer and it will defrosted by mid-morning. I’ll warm it for 20 seconds and enjoy it with a cup of tea. These would be a fabulous addition to a chili dinner, too!

Happy cooking!

muffin2

This looks like a huge muffin, but it’s really not!


Ham and Cheese Corn Muffins

This recipe first appeared in the September 2009 issue of Cooking Light magazine.

Makes 12 muffins

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 (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

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.

COOKED_VERTICAL_KEYART_USMVK’s *Like* of the Week: New Netflix Series, “Cooked”
The quote “Eat Food, Not Too Much, Mostly Plants” that you see on my home page is a quote from author Michael Pollan. Famous for his books, The Omnivore’s Dilemma and In Defense of Food, Pollan is an evangelist for healthy eating and cooking and now has a new project on Netflix called “Cooked.”

The four-part docuseries, which is taken from his book of the same name, focuses on the four parts of cooking: fire, water, air, and earth. In his latest project, Pollan gives a nudge to viewers to get in the kitchen and start cooking.

I can only hope as many people who watched “Making a Murderer” view this documentary, so we have a kitchen cooking revolution on our hands in this country!

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6 thoughts on “Ham and Cheese Corn Muffins Plus MVK’s *Like* of the Week

  1. These muffins sound so good! I’m going to have to make them. What kind of ham did you use?

    I’m definitely going to check out this documentary soon. Adding it to my list!

  2. Agreed Chris. I love muffins also but don’t make them too often. At least when you make your own you can control the ingredients. I love bran, blueberry, corn, anything with cranberries and Morning Glory for its real wow factor.

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