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 Muffins
Print RateIngredients
- 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
Instructions
- 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.
- Serve!
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These look awesome! I do something very similar but deep fry like a hush puppy. I use almond flour though without adding oat flour.
Do you think you could swap the baking mix for about 3/4 cup of coconut flour? I don’t like baking mixes and wouldn’t be able to get something like that here anyway 🙁
Hi Glenys, I can’t say for sure. I haven’t tried it. HOWEVER, I do believe the following adjustments should get you close … Rather than 3/4 cup of coconut flour, use 2/3rds. Also, double the eggs (use 6 eggs). Finally, you may want to add a little extra almond milk, but you’ll need to feel that out, when you make the batter. Only add it if the batter feels particularly dry. It "should" be somewhat dry anyway …. The rest of the recipe should stay about where it is. Please let me know how it turns out. I’m super curious! Theoretically, it should work, but … haven’t tried it. Please report back. Thank you! 🙂
The recipe calls for 2 1/2 c if baking mix. How can 3/4 c coconut flour equal out. Can you use almond flour & coconut flour & in what quantities? Not sure what the strange ingredients actually do. Never heard of some of those things pleas clarify for me. Love your site thanks for posting.
Hi Nicki, I’m sorry. I’m not a huge low-carb baker. I used the initial gluten free mix from Jennifer, because I was curious to see how it would react in some of my older "high carb" recipes. Her blend was heavily tested, but I’m not entirely clear on how their individual parts work together to create this great muffin. My primary aim was to suggest that someone could use that mix to make these muffins. I’d really have to go back to the drawing board to figure out a new ratio, excluding the xanthan and oats. That would take some time. The bigger question is, if you like this mix and feel it would serve you well, would you be interested in tracking down the ingredients and using this as a new form of flour? Sorry I wasn’t of more immediate help!
Wanted to let you know that I use your coconut flour/egg adjustment that you suggest. I use almond flour instead of coconut and they turn out great! I make this recipe often!!
Unknown, I’m confused … you say you use my coconut flour trick, but then say you didn’t use coconut flour. I’m not sure if you did a blend or are using straight almond flour? If so, I’m actually surprised it’s working! All this said … whatever you’ve got cooking over there is making you happy. I support that, whatever it is! 😉
Can these be made ahead and frozen to be a quick breakfast as you are heading out the door?
—Reply posted by DJ on 10/4/2015
Hi Colleen … you know … I don’t know! I haven’t tried it! My sincere guess, though … yep! I suspect these would reheat quite well, actually! Maybe not perfectly, as if they were fresh, but I have a sneaking suspicious they’d still be pretty tasty! Please give it a shot and report back! 🙂