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Sep 302013

Ham and Cheese Muffins

Boy, you can tell it’s Monday here! Phone’s quiet, husband’s quiet and I don’t feel like doing anything! After removing all the top doors of our kitchen cabinets on Saturday while Kenny painted the ceiling, yesterday we were sore and took the day off to recoup. I guess while watching the football games and playing on the computer, a few too many brewskies were downed to take away the soreness from the day before and the pain of so many of my teams losing! Excuses, excuses!! See, I can’t even remember what I was doing here, oh yeah, I was putting in a recipe for you to enjoy! These muffins  are wonderful with a nice salad or even a quick grab and go for breakfast, after all, it is the last day of  National Breakfast Month! They also have one ingredient that’s a little different from a lot of muffin recipes, read on and see.

Empty! No time for cooking this week!

Empty! No time for cooking this week!


Ham and Cheese Muffins
  • 1 cup milk
  • ½ cup instant grits (do not use regular for this recipe)
  • 3 tbsp oil
  • 2 eggs, beaten
  • 1 cup flour
  • ½ cup cornmeal
  • 2 teas baking powder
  • ⅛ teas salt
  • 2 oz cooked ham, chopped
  • 2 oz cheddar cheese (I use sharp), cut into small cubes
  1. Heat milk over low heat until it reaches 120 degrees, stirring constantly; remove from heat, let cool to 110 degrees and stir in the grits well.
  2. Whisk together the oil and eggs and add to the grits mixture.
  3. In a large bowl, combine the flour, cornmeal, baking powder, salt, ham and cheese.
  4. Make a well in the center of the flour mixture and stir in the grits mixture and mix just until batter is moistened.
  5. Fill 12 greased muffin tins, ¾ of the way full and bake in a 400 degree oven for 20-25 minutes or until muffins are golden brown.


Hope you enjoy as I am back to KP to start sanding cabinets!

Sep 182013

Corn Meal Muffins with Raisins

You might be thinking, corn meal muffins with what? Another new one on me was the brown sugar they use in this recipe, white sugar has always been the norm in all of my findings and sometimes honey. We like our corn bread with a little sweetness, so I will have to try this one soon, just have to leave the raisins out of husband’s as he is not overly fond of them in certain recipes. This weekend when I was strumming through some old cooking pamphlets at the flea market, I stumbled upon two that were probably from the 60’s or 70’s judging by the art work and they have no date marked anywhere. One was Velda Recipes and the other, Recipes From the Borden Kitchen, the latter of which these muffins come  from. I had remembered seeing Velda Milk in the stores many moons ago and so as the old saying goes, curiosity killed the cat……… I went searching to find out if they still existed because I hadn’t seen that brand in a long time. Back in 2011, Velda farms in Florida, changed it’s name to Borden Dairy Company of Florida to help with better distribution of it’s products under a well-known name brand. So with a little history lesson on dairy farms, let’s make some muffins…….

If it's Borden's,it's got to be good!

If it’s Borden’s,it’s got to be good!


Corn Meal Muffins with Raisins
  • ¾ cup seedless raisins
  • 1-1/2 cups sifted all-purpose flour
  • 2 cups yellow corn meal
  • 3 teas baking powder
  • 1 teas baking soda
  • 1 teas salt
  • ¼ cup brown sugar, firmly packed
  • 1 cup Borden's Buttermilk (of course)
  • 2 eggs, well beaten
  • ¼ cup butter, melted
  1. Rinse raisins in hot water; drain.
  2. Sift together flour, corn meal, baking powder, soda and salt; stir in brown sugar.
  3. Combine buttermilk, eggs, butter and raisins; add to dry ingredients.
  4. Fill greased muffin cups ⅔ full and bake in a 450 degree oven for 18 to 20 minutes.
  5. Makes 16 to 18 muffins.


On a whole different note, today is National Cheeseburger Day! Enjoy……

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