Ham & Cheese Corn Muffins

Ham and Cheese Corn Muffins | The Gluten-Free Homemaker

The other day I wanted to make a breakfast muffin with more protein than the usual fruity muffins I make. I chose ground ham and grated cheese as my protein sources and thought that corn bread would go well with it. The ham gave the muffins plenty of flavor, but you could certainly add some herbs or onion powder. These were not real cheesy since I have one kid who doesn’t like cheesy.  These are a great breakfast or snack muffin. They are a little on the dry side as corn muffins tend to be. Spreading a little bit of butter on them helps a lot.

Ham & Cheese Corn Muffins
Author: 
Recipe type: Breakfast
Serves: Makes 12 muffins
 
Ingredients
  • ¾ cup corn meal
  • 1 cup gluten-free flour mix (I used Carol Fenster’s sorghum blend)
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon unflavored gelatin (optional)
  • ⅓ cup sugar
  • ¾ cup ground or chopped ham (or use bacon)
  • ¾ cup grated cheddar cheese
  • ¼ cup oil
  • 2 eggs
  • ½ cup milk
Instructions
  1. Preheat oven to 400°.
  2. In a mixing bowl, combine the corn meal, flour mix, salt, xanthan gum, baking powder, gelatin, and sugar.
  3. Stir in the ham and cheese.
  4. In a smaller bowl or glass measuring cup combine the oil, eggs, and milk.
  5. Stir the liquid ingredients into the dry ingredients and mix to remove most of the lumps.
  6. Spoon into a muffin tin that has been sprayed with a non-stick cooking spray. Bake at 400 degrees for about 18 minutes.



This post may contain affiliate links. See my disclosure policy for more information.

Comments

  1. Kathryn says

    Because cornbread muffins tend to be dry, as you say, i only like them when they are fresh to eat alone. Once they are no longer hot, i eat them as "cereal." I crumble them up & pour milk over them, sometimes with maple syrup. Yum!

    Don't know how that would work with ham, tho. I don't eat meat.

    Thanks for the recipe. I never thought of adding cheese.

  2. says

    While I am a vegan the rest of my family is not. And though I haven’t tried these, my 12 year old son who has a gluten intolerance had been talking about how much he missed ham & cheese scones so I made these for him and they were a hit. I used Bob’s Red Mill GF Biscuit Mix (because it does not contain potato starch, another intolerance) and it worked well. Thanks.

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: