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.
- 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
- 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.
- Whisk together the oil and eggs and add to the grits mixture.
- In a large bowl, combine the flour, cornmeal, baking powder, salt, ham and cheese.
- Make a well in the center of the flour mixture and stir in the grits mixture and mix just until batter is moistened.
- 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!