Ham and Cheddar Corn Muffins

Corn muffins with diced ham, Cheddar cheese and chives make a great brunch treat or a side with chili or stew.

Step: 1

Preheat the oven to 375 degrees F. Coat a 12 cup muffin pan with cooking spray.

Step: 2

In a large bowl, prepare muffin batter as directed.

Step: 3

Fold in the ham, cheese, and chives or scallions.

Step: 4

Spoon the batter into the prepared cups, filling each three-quarter 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 for up to three months.

Per Serving: 168 calories; protein 5.4g; carbohydrates 26.6g; fat 4.6g; cholesterol 7.8mg; sodium 734.1mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.