Ham and Cheese Muffins
These muffins are perfect for a lunch box
Servings 9
Calories 430kcal
Ingredients
- 1 c. cooked chopped ham we used Thanksgiving leftovers, but any will do
- 1 ½ C. flour
- 1 tbs baking powder
- ½ tsp salt
- ¼ c. grated yellow squash drained with paper towel
- 3 cups grated cheddar cheese
- 1 cup milk
- 1 egg
- ½ stick of melted unsalted butter/ 4 tbs
- ¼ tsp. onion powder - to taste
Instructions
- Preheat oven to 375F
- In a bowl, mix first 6 ingredients until well combined (flour, onion powder, baking powder, salt, chopped cooked ham and cheese).
- In another bowl, mix milk, egg, squash and melted butter
- Mix cheese mixture with milk mixture (bowl 1 + bowl 2) until well combined
- Grease a muffin tin or use cupcake liners. Fill muffin tin about ¾ of the way (enough to leave for rising)
- Tip: mini muffins will cook faster so I always check it at 15 minutes for mini and about 20 for regular sized muffins. Use a toothpick to check, when it comes out clean it's done!
Nutrition
Calories: 430kcal | Carbohydrates: 32g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 696mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 1.2mg | Calcium: 372mg | Iron: 2.5mg