Ham and Cheese Corn Muffins

  • carolfitz Posted: 10/20/09
    Worthy of a Special Occasion

    Made to recipe except used 1/4 tsp cayenne. Recommend you taste the ham & cheese first to judge how salty they are and perhaps increase the salt. Nice on a cold & rainy night, served warm from the oven with CL's two-bean soup with kale. Probably will be good with other hearty soups or a chili.

  • ElenaL Posted: 10/05/09
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    I think these muffins are quite bland. I would add more salt for sure and double the amount of ham. They are lacking in flavor and I followed the recipe exactly. They do need to be heated up and served with soup or something! I will try to make them one more time with the additional ham and salt to see if the flavor improves

  • kristy8105 Posted: 09/23/09
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    I didn't think these were terrible, but I didn't really want seconds either. They are good cut in half and toasted with butter but I didn't think they held up on their own. I used regular (not lowfat) cheese and ham but followed the recipe exactly otherwise.

  • Jessie123 Posted: 09/23/09
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    It was a nice change from the sweet muffins, but it definitely needed a little butter and the group of women I made them for didn't rave over them. I followed the directions exactly. They definitely turned out pretty.

  • VaBelle35 Posted: 10/03/09
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    I made them exactly as written and I would say depending upon how salty your ham is, they probably need more salt in the batter. I used was maple cured and so I think they were counting on the salt from the ham to salt these up. I made 36 mini muffins. I liked these a lot and will make them again. I think they go great with a soup for a light lunch.

  • No Longer Registered Posted: 10/26/09
    Worthy of a Special Occasion

    I thought these were OK, not wild about the texture of the corn, I might try to use fresh corn or canned instead. I'd make again, because I like having something quick for breakfast.


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