These delicious Baked Ham and Cheese Muffins were my dinner last night. I discovered them a few days ago on a friend’s blog, Il mio saper fare and I immediately fell in love with them. She presented them for the Easter Monday picnic, I thank her in this post for posting her recipe in my Facebook group so I could discover and try it!!! Baked Ham and Cheese Muffins can be a savory snack for children or a tasty appetizer, I think they are also perfect for an aperitif with friends. You just have to try them and you will fall in love with them like I did.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Energy 287.85 (Kcal)
- Carbohydrates 16.42 (g) of which sugars 0.68 (g)
- Proteins 11.50 (g)
- Fat 20.31 (g) of which saturated 5.97 (g)of which unsaturated 13.29 (g)
- Fibers 2.99 (g)
- Sodium 242.55 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make savory muffins
- 1 2/3 cups Flour (Molino Chiavazza)
- 1/2 cup Milk
- 1 1/2 package Fresh yeast
- 1/2 cup Vegetable oil
- 1 pinch Salt
- 1 pinch Black pepper
- 1 pinch Nutmeg (added by me)
- 5.3 oz Cooked ham (original recipe had Mortadella)
- 5.3 oz Emmentaler
- 3 Eggs
Tools
- 1 Oven
- 1 Electric whisk
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Muffin tray
Preparation of Baked Ham and Cheese Muffins
The Baked Ham and Cheese Muffins recipe is very simple and only requires a few easy steps. First, preheat the oven to 356°F in static mode. In a non-stick saucepan, let the half cube of yeast dissolve in the slightly warmed milk. Proceed by cutting the ham and cheese into not too large cubes. As I mentioned, the original recipe used mortadella, and if you don’t like Emmentaler, you can replace it with another cheese of your choice. In a bowl, beat the eggs with the vegetable oil and add the milk last. Then pour in the flour and mix well with the help of the electric whisk.
At this point, we can then add the ham, cheese, salt, pepper, and nutmeg and mix the batter well with the help of a spoon. Take the muffin mold, place the disposable paper liners in the molds, and pour the mixture up to almost the edge. Bake for about 30 minutes, always do the toothpick test before turning off the oven, they should be nicely golden on the outside.
Enjoy your meal!!!
The Baked Ham and Cheese Muffins can be stored in a dry place for an entire day and remain soft. Ideal for a snack, a tasty appetizer, or an aperitif. You can, of course, replace both the cooked ham and cheese with products of your choice. The original recipe, for example, included mortadella.
If you liked this recipe, you can also try the Crepes with mozzarella and cooked ham, a complete and tasty second dish.
