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.
Gluten-Free Ham & Cheese Corn Muffins
- 3/4 c. corn meal
- 1 c. gluten-free flour mix (I used Carol Fenster’s sorghum blend)
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum
- 1 Tb. baking powder
- 1 tsp. unflavored gelatin (optional)
- 1/3 c. sugar
- 3/4 ground or chopped ham (or use bacon)
- 3/4 c. grated cheddar cheese
- 1/4 c. oil
- 2 eggs
- 1/2 c. milk
In a mixing bowl, combine the dry ingredients. Stir in the ham and cheese. In a smaller bowl or glass measuring cup combine the liquid ingredients. Stir the liquid ingredients into the dry ingredients and mix to remove most of the lumps. Spoon into a muffin tin that has been sprayed with a non-stick cooking spray. Bake at 400 degrees for about 18 minutes.