Ham-and-Broccoli Muffins

Store muffins in zip-top plastic freezer bags for up to one month. For a quick snack, thaw the muffins at room temperature, or microwave them in damp paper towels at HIGH for 10 to 15 seconds or until thawed.

Yield: Makes 1 dozen (serving size: 1 muffin)
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 18 Minutes
Stand: 3 Minutes

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 0.0%
  • Fat: 7.5g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 10.8g
  • Carbohydrate: 13g
  • Fiber: 0.9g
  • Cholesterol: 44.3mg
  • Iron: 0.9mg
  • Sodium: 364mg
  • Calcium: 171mg


  • 1 1/2 cups reduced-fat all-purpose baking mix
  • 1 cup finely chopped cooked ham or Canadian bacon
  • 2 cups (8 oz.) shredded 2% reduced-fat Cheddar cheese, divided
  • 1 (10-oz.) package frozen chopped broccoli, thawed and well drained
  • 1/2 cup fat-free milk
  • 1 tablespoon butter, melted
  • 1 large egg, lightly beaten
  • Vegetable cooking spray


  1. 1. Combine baking mix, chopped ham, 1 3/4 cups shredded cheese, and broccoli in a large bowl; make a well in centerof mixture.
  2. 2. Stir together fat-free milk, melted butter, and lightly beaten egg until well blended; add to cheese mixture, stirring just until moistened. Place paper baking cups in muffin pans, and coat with cooking spray. Spoon batter into paper baking cups, filling three-fourths full. Sprinkle tops evenly with remaining 1/4 cup cheese.
  3. 3. Bake at 425° for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.
  4. Note: Substitute miniature muffin pans for regular pans, if desired. Bake at 425° for 14 minutes or until golden. Makes 2 1/2 dozen miniature muffins.
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