A lunchbox-friendly, healthy, filling recipe that you can freeze, savoury ham cheese and corn muffins are a winner for kids and for the whole family.
These delicious muffins were born out of budget creativity. One Sunday we had nothing for lunch & didn't want to go out and spend any moolah.
A little 'shopping the pantry' and a bit of mixing and corn and cheddar muffins with ham were born.
They were an absolute hit with the whole family.
You might also like my pumpkin, feta, spinach muffins.
Why make these
- Very tasty - It’s pretty rare that I create something that every one in the family likes and eats but this one was a winner.
- Freezable - makes the perfect for quick lunches.
- Budget friendly - they use simple ingredients.
- Simple - this recipe is really quick and easy to make.
Ingredients
To make these cheese and corn muffins with ham you will need:
- Wholemeal spelt flour (or regular wholemeal flour)
- Almond meal (or use all flour - the almond meal adds nutrition & moisture)
- Baking powder
- Salt - we like Celtic sea salt
- Eggs
- Milk - preferably full cream
- Butter - melted
- Ham - diced
- Chives - fresh or dried
- Cheese - shredded (I used a combo of cheddar, mozzarella and parmesan)
- Corn kernels - fresh or frozen
Variations
You can use different veggies instead of corn. Some options include:
- grated carrot
- grated zucchini - make sure you squeeze the liquid out first
You can also use different types of cheese:
- mozzarella
- cheddar cheese
- parmesan cheese
- gruyere cheese
FAQs
Absolutely! The week after I made these the first time, I whipped up another batch and stashed some away in the freezer for quick and easy lunches. Personally I preferred them warmed up and spread with butter so I only had mine at home, but the boys had some cold at the park.
Yes you could use any other veggies you like to make up the same quantity. If you're using zucchini, make sure you wring out the water so the muffins don't go soggy. I line a bowl with a tea towel and tip the grated zucchini in there, leave it to sit for 10 minutes and then wring it out to get out any excess liquid.
Great idea! I think this would be delicious as a loaf sliced up and spread with butter. You'd need to cook it for a bit longer (I'd probably start checking it at about the 35 minute mark and cook it at the same temperature.
You sure can. I personally prefer naked muffins and save my muffin liners for cupcakes but you can definitely use liners if you want to.
Enjoy!
Looking for other savoury muffin ideas? Try my corn, carrot and cheddar muffins.
Recipe
Savoury ham cheese and corn muffins
Ingredients
- 1 cup wholemeal spelt flour or regular wholemeal flour
- 1 cup almond meal
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- 2 tablespoon melted butter
- ¼ cup diced ham
- 1 tablespoon chopped fresh or dried chives
- 1 cup shredded cheese I used a combo of cheddar, mozzarella and parmesan
- ½ cup corn kernels I used frozen
Instructions
- Pre-heat the oven to 170C fan-forced and grease a 12-hole muffin tin.
- In a large bowl, combine the flour, almond meal, baking powder and salt and set aside.
- In another bowl, whisk together the eggs, milk and butter then stir in the ham, chives, cheese and corn.
- Make a well in the flours and mix in the wet ingredients.
- Divide the batter between the muffin tin holes and bake for 20-25 minutes or until a cake tester inserted in the middle comes out clean.
- Serve warm spread with butter.
Leave a Reply