Servings: 12 Prep: 15 mins Cook: 30 min Total: 1 hr
As is so often the case with baked goodies, they tend to be sweet, rather than savory. I recently added Jennifer Eloff’s Splendid Gluten-Free Bake Mix to my website and wanted to bake some things. Since starting a low-carb lifestyle, I haven’t baked very often. This was a chance to do just that! However, I didn’t want EVERYTHING I baked to be a sweet dessert. I wanted at least one “savory” baked it.
This is that item!
Back in the Dark Ages, I used to make “Sweet Corn and Ham Beignets“, which are like corn and ham doughnut holes. They were AMAZING (BUT TERRIBLE FOR YOU!)! That’s where I got the idea for these things. However, rather than the corn, I substituted cheddar cheese! I tweaked it and played with it, until I was happy with the new muffin recipe.
The end result is a FANTASTIC savory ham muffin, with melted cheese all throughout and a nice spicy kick! As an added bonus, they reheat REALLY well, too! YUMMERS!
Serving: Makes 12 standard sized, super filling muffins.
Spicy Ham and Cheddar MuffinsPrint Rate
- 1/4 cup fresh whole butter
- 1 small red onion diced
- 4 each garlic cloves minced
- 1 cup unsweetened almond milk
- 3 large whole eggs
- 2 1/2 cups splendid gluten-free bake mix
- 1 tbsp baking powder
- 1/2 lb ham cut into small cubes
- 1/2 lb cheddar cheese cut into small cubes
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp crushed red chili flakes
- 1/2 tsp black pepper ground
- Pre-heat oven to 375 F.
- Grease and flour muffin pans with butter and baking mix. Set aside.
- Place a sauté pan on the stove over medium heat. Add your butter, onion and garlic. Cook these ingredients, until the onions are translucent and soft. Set aside.
- In a mixing bowl, add your almond milk and eggs. Whisk in the warm onion/butter mixture.
- In a separate mixing bowl, mix, then sift together your baking mix and baking powder.
- To your baking mix, add your ham, cheddar cheese, milk mixture and spices. Fold the ingredients together, until just combined, but well mixed.
- Spoon your mixture evenly between 12 muffin cups.
- Bake at 375 F for 25 to 30 minutes.
- When they are done, remove from the oven, but allow them to rest for about 15 minutes, or else the cheese melts all over the place.
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