I’ve been trying to come up with new and interesting things for Stefan to take to work for breakfast, and for us to have on the weekends before we start on our projects. I thought these might be an good change from the fruit based muffins and breads I have been making the last few weeks. Unfortunately they’re not as appetizing cold as they are warm, so these will be weekend only muffins. I think they should freeze quite well though and I’ll just dig a couple out before we go to bed or when we get up in the morning. Muffins generally don’t take very long to thaw and then you can pop them in the microwave for a few seconds before you devour them.
These breakfast muffins sort of have the consistency of moist biscuits. Quite nice really. Extremely similar to a Ham & Cheese McMuffin but less grease. Stefan wasn’t impressed with the cold taste test. I’m hoping he’ll find them better warm but it could turn out that these muffins don’t get made many more times in our house.
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- 1 cup flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoons salt
- 1/2 teaspoon baking soda
- Salt & pepper to taste
- 3/4 cup shredded cheese (cheddar jack, pepper jack, whatever you are in the mood for)
- 1 cup thick-sliced deli ham chopped (or crumbled sausage, cooked bacon, etc)
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Ingredients
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- Combine flour, baking powder, salt, baking soda, cheese, sugar and ham in a large bowl. Once combined, form a well in center of mixture.
- Whisk together milk, oil, and eggs until well blended. Pour into well of flour mixture and stir just until dry ingredients are moistened.
- Spoon mixture into lightly greased muffin pans, filling two-thirds full.
- Bake at 400°F (200°C) for 15 to 16 minutes or until golden brown.
