Ham and Cheese Corn Muffins

6 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield:
12 muffins (serving size: 1 muffin)
By Maureen Callahan
October 2009
RECIPE BY Cooking Light

Ingredients

  • 7 1/2 ounces all-purpose flour (about 1 2/3 cups)
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup egg substitute
  • 3 tablespoons canola oil
  • 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese
  • 1/2 cup finely chopped green onions (about 1 bunch)
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/3 cup (2 ounces) diced extralean ham
  • Cooking spray

Nutritional Information

  • Calories 204
  • Fat 6.2g
  • Satfat 1.7g
  • Monofat 2.8g
  • Polyfat 1.4g
  • Protein 8.1g
  • Carbohydrate 28.7g
  • Fiber 1.1g
  • Cholesterol 10mg
  • Iron 1.5mg
  • Sodium 378mg
  • Calcium 92mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.

Step 3

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.

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Ratings & Reviews

user's Review

ElenaL
October 26, 2009
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.

carolfitz's Review

kristy8105
October 20, 2009
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's Review

user
October 05, 2009
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

VaBelle35's Review

carolfitz
October 03, 2009
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.

kristy8105's Review

VaBelle35
September 23, 2009
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's Review

Jessie123
September 23, 2009
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.