Yield
12 (3-inch) muffins or 2 1/2 dozen mini muffins

How to Make It

Step 1

Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.

Step 2

Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.

Step 3

Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion and ham. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup cheese. Sprinkle with poppy seeds, if desired.

Step 4

Bake at 425° for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Step 5

NOTE: Substitute mini muffin pans for regular pans, if desired. Bake at 425° for 14 minutes or until golden. Makes 2 1/2 dozen mini muffins.

Step 6

Reduced-fat Ham-and-Cheddar Muffins: Substitute low-fat baking mix, fat-free or low-fat shredded Cheddar cheese, and fat-free milk. Reduce butter to 1 tablespoon; proceed with recipe as directed.

Step 7

Ham-and-Swiss Muffins: Substitute shredded Swiss cheese for Cheddar; whisk in 2 tablespoons Dijon mustard with milk and egg. Proceed with recipe as directed.

Step 8

Sausage-and-Cheese Muffins: Substitute 1 cup hot or mild ground pork sausage, cooked and crumbled, for chopped ham. Proceed with recipe as directed.

Step 9

Chicken-and-Green Chile Muffins: Substitute 1 cup finely chopped cooked chicken for ham and 2 cups shredded Mexican four-cheese blend for Cheddar; add 1 (5-ounce) can chopped green chiles. Proceed with recipe as directed.

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