Ham cheddar muffins is an easy bread recipe for when you have leftover ham or need a quick bread to serve on a weeknight with a meal or just anytime.
These ham cheddar muffins are made with mayonnaise and without the addition of eggs. Sometimes, I run out of eggs and these muffins come to my rescue for a quick fix for bread with a meal. You could double this recipe of cut it in half for one person. They are wonderful served with your favorite jams and jellies slathered with butter for breakfast along with coffee. Also, they are good reheated in the microwave or oven. You might also like to check out my recipe for sour cream cornbread muffins.
Ham cheddar muffins has no eggs in the recipe.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped, cooked ham
1/2 cup shredded cheddar cheese
1 cup buttermilk
1/2 cup mayonnaise
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ham and cheese. Pour in milk and add mayonnaise. Stir with spoon until all ingredients are wet. Spray a 12 cup muffin tin with cooking spray. Fill cups with spoonfuls of wet dough. Bake in preheated 425 degree oven for 15 to 20 minutes. Makes 12 muffins. Enjoy!
Ham Cheddar Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped cooked ham
- 1/2 cup shredded cheddar cheese
- 1 cup buttermilk
- 1/2 cup mayonnaise
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ham and cheese. Pour in milk and add mayonnaise.
- Stir with spoon until all ingredients are wet. Spray a 12 cup muffin tin with cooking spray.
- Fill cups with spoonfuls of wet dough. Bake in preheated 425 degree oven for 15 to 20 minutes.
Don’t Forget to Pin Ham Cheddar Muffins!
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