I often have times when I need to eat an early lunch (have to be somewhere at 12:30) or when I am working (volunteering) a double shift at Hillcrest Thrift Shop and need something to take to eat for lunch.
I saw this recipe of Jenny Wiebe in Taste of Home's 2004 Quick Cooking Annual Recipes cookbook. I like everything in it except the onions (easy to leave out) and I had a pkg of diced ham that I bought to make my favorite egg/ham scramble that I hadn't used yet. You could use leftover ham if you had it.
HAM MUFFINWICHES
1 pkg (8-1/2 ounces) corn bread mix
1/8 teaspoon ground mustard
1/3 cup skim milk
1 tablespoon canola oil
1 egg
1 cup chopped fully cooked ham
1/4 cup finely chopped green onions
2 tablespoons shredded cheddar cheese
Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
In a bowl, combine corn bread mix, mustard, milk, oil, and egg just until blended.
Stir in the ham and onion. (I left out the onion since I was making this for myself.)
Stir in the cheese.
Spoon into the muffin cups and fill half full. (Will make 9 muffins.) Fill the other 3 cups half way with water so the muffins will cook evenly.
Bake for 15 minutes. Check doneness with a toothpick.
Cool for 5 minutes before removing from pan with a knife.
Serve warm.
May freeze and eat later when you are on-the-good which is what I plan to do.
UPDATE: Check out these Ham Muffinwiches I made using my homemade cornbread recipe here.
I saw this recipe of Jenny Wiebe in Taste of Home's 2004 Quick Cooking Annual Recipes cookbook. I like everything in it except the onions (easy to leave out) and I had a pkg of diced ham that I bought to make my favorite egg/ham scramble that I hadn't used yet. You could use leftover ham if you had it.
HAM MUFFINWICHES
1 pkg (8-1/2 ounces) corn bread mix
1/8 teaspoon ground mustard
1/3 cup skim milk
1 tablespoon canola oil
1 egg
1 cup chopped fully cooked ham
1/4 cup finely chopped green onions
2 tablespoons shredded cheddar cheese
Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
In a bowl, combine corn bread mix, mustard, milk, oil, and egg just until blended.
Stir in the ham and onion. (I left out the onion since I was making this for myself.)
Stir in the cheese.
Spoon into the muffin cups and fill half full. (Will make 9 muffins.) Fill the other 3 cups half way with water so the muffins will cook evenly.
Bake for 15 minutes. Check doneness with a toothpick.
Cool for 5 minutes before removing from pan with a knife.
Serve warm.
May freeze and eat later when you are on-the-good which is what I plan to do.
UPDATE: Check out these Ham Muffinwiches I made using my homemade cornbread recipe here.
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