Ham and Cheese Muffins

Now that school has started, my goal for this year is to make a hot breakfast for my children at least 3 out of the 5 school mornings. I've been looking at different recipes this week, trying to get many options and I came across this one in this month's Family Fun magazine. I happened to have all of the ingredients on hand, so we whipped up a batch and they are pretty yummy! These would be perfect for on-the-go. They are not a sweet muffin...kind of a cornbread muffin with ham and cheese. We liked them, though! I think next time, I will add a little bit more of the cheese.

Ham and Cheese Morning Muffins

1 1/4 Cups unbleached flour

3/4 Cups Fine Yellow Cornmeal

1/4 Cup Sugar (I used Splenda and it worked fine)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Cup Milk

2 large eggs

1/3 Cup corn oil (I used Canola, and again, it was fine)

1 Cup finely Diced Ham

1/2 Cup Shredded Cheddar Cheese

1/4 Cup finely chopped chives or scallions (I omitted this)

*Heat oven to 375. Coat a 12-cup muffin pan with cooking spray or line the wells with paper liners.

*In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, eggs and oil, then pour the mixture into the dry ingredients and stir until blended. Fold in the ham, cheese and chives or scallions.

*Spoon the batter into the prepared cups, filling each three-quarters full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag up to three months.

Easy Banana Muffins

Lately I find myself buying bananas at the store, knowing that they will be turning black in a few days. I have the best intentions to eat them and feed them to my children, but I always forget that they're sitting there! I googled banana muffin recipes the other week so I could get rid of them and came across this recipe on Catcancook. It is SO easy--simple ingredients--and SO tasty. They come out very moist and flavorful.

3 or 4 mashed bananas (I used 5 and they tasted great!)
1/2 C white sugar
1 slightly beaten egg
1/3 C melted margarine or butter
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 C flour

*Mix the mashed bananas, sugar, egg and butter together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in a 350 degree oven for approximately 20 minutes . Enjoy!

*You can also add chocolate chips, walnuts, pecans or whatever to this recipe.

"Berry" Special Muffins

I got this recipe in an email from Earth Fare. They are somewhat healthy and VERY good. My family loves when I make them, especially my son! Most of the ingredients are usually on hand and they take hardly any time to "whip up"!

"Berry" Special Muffins

1 3/4 Cups All Purpose Flour
1 T Baking Powder
1/4 tsp Salt
1/4 tsp Baking Soda
1/2 Cup vanilla or lemon yogurt (I used Blueberry and they turned out perfect)
1/4 Cup Milk
1/3 Cup firmly packed brown sugar
1/4 Cup Vegetable Oil
1 Egg
1 Cup Fresh or Frozen, thawed berries (I used Blueberries)

Crumb Topping:
1/4 Cup All Purpose Flour
2 Tablespoons firmly packed brown sugar
1/4 tsp cinnamon
2 Tbsp Butter or Margarine, softened

*Preheat oven to 400 degrees. Line 12 muffin tins with paper baking cups or spray with cooking spray. In medium bowl, combine flour, baking powder, salt and baking soda. Set aside.

*In large bowl, combine yogurt, milk, brown sugar, vegetable oil, and egg. Add the egg mixture all at once to the dry mixture and stir just until moistened. Stir in berries.

*Prepare the crumb topping. Blend until crumbly. Spoon batter into prepared muffin tins and sprinkle with crumb topping. Bake 15-20 minutes or until golden brown.

Fresh Strawberry Muffins

It is a great time of year for purchasing fresh strawberries. This recipe is delicious and if you don't need the full dozen you can place some in the freezer to enjoy later! I have made these with all white flour and also a combination of white and whole wheat.

1/2 cup softened butter

3/4 cup sugar

1 egg

2 cups of flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 teaspoon vanilla

1 1/2 cups chopped strawberries

Topping: 2 teaspoons sugar and 1/2 teaspoon cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder and salt in a small bowl. Add the flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in the chopped strawberries.

Spoon batter in muffin pans.

Sprinkle the topping over the muffins.

Bake at 400 degrees for 20-25 minutes and enjoy one dozen muffins.

Pumpkin Chocolate Chip Muffins

I love to make these in the Fall time! They are a delicious treat for breakfast or just for a snack. You can also use mini-chocolate chips to make mini muffins, which is always a hit with children.

Pumpkin Chocolate Chip Muffins
1 2/3 Cups Flour
1 Cup Sugar (I've used Splenda before and you cannot tell a difference)
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 Cup canned pumpkin
1/2 Cup melted butter
1 Cup chocolate chips

Mix flour, sugar, spices, baking soda and powder and salt in large bowl. Beat together eggs, pumpkin and butter. Pour over dry ingredients and mix until moistened. Add chocolate chips and spoon batter into greased muffin tins. Bake at 350 for 20-25 minutes.

Strawberry-Orange Muffins

We went strawberry picking this morning and ended up with a load of berries, so I made some delicious muffins this afternoon to help use up some of our bounty! This recipe is from the Williams-Sonoma cookbook Muffins and Quick Breads:

Strawberry-Orange Muffins

2 1/4 Cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 Cup sugar

1/2 Cup milk

1/2 Cup sour cream

1/3 Cup vegetable oil

1 egg

1 Tablespoon finely grated orange zest

1 Cup fresh strawberries, sliced thin

about 1/3 Cup strawberry jam

*Preheat oven to 400 degrees. Butter standard muffin tins.

*In large bowl, stir and toss together flour, baking powder, baking soda, and salt. Set aside. In medium bowl, whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed. Stir in the strawberries. Add to the combined dry ingredients and stir just until blended.

*Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until toothpick inserted in the middle comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove.

*Yields about 16 standard size muffins.

Note: If you want to try to be a little more health-friendy, you can use sugar free strawberry jam, whole wheat all purpse flour or splenda. I've done all three before and they still taste delish!