Ingredients
Method
- Preheat oven to 350°F. Grease a 12-cup muffin tin well.
- In a large bowl combine the diced ham, beaten eggs, shredded cheddar, and baking mix. Stir until everything is evenly mixed.
- Divide the batter evenly among the greased muffin cups, filling each about three-quarters full.
- Bake for 20 minutes until the tops are puffed and lightly golden.
- Let the muffins cool in the tin for 5 minutes, then run a knife around the edges and remove. Serve warm or store for later.
Notes
Grease the tin thoroughly; the cheese can stick if the cups are dry.
Dice the ham small so every bite has some without large chunks pulling the muffin apart.
If the batter seems thick, that is normal. It rises nicely in the oven.
Wrap cooled muffins individually before freezing so you can grab only what you need.
Dice the ham small so every bite has some without large chunks pulling the muffin apart.
If the batter seems thick, that is normal. It rises nicely in the oven.
Wrap cooled muffins individually before freezing so you can grab only what you need.