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Breakfast in a Muffin

The title says it all. Perfect for weekend brunch or a meal in itself, this muffin is delicious to eat right after baking, or it serves as a tasty, grab-and-go snack after being frozen and reheated.

Prep Time 15 Min
Cook Time 25 min
Total Time 40 min
Serves 6 PEOPLE
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Ingredients & Instructions

  • 2 cups Frick’s ham, diced
  • 1-1/2 cups sharp yellow cheddar cheese, shredded
  • 1/4 cup canola oil
  • 1/4 tsp. salt
  • 1/4 cup sugar
  • 1 cup all purpose flour
  • 1 tbsp. baking powder
  • 1 egg, large
  • 1 cup flour, whole wheat
  • 1 tsp. lemon juice
  • 1 cup milk

Step 1

Preheat the oven to 400°F. Prepare a 12 cup muffin tin with non-stick cooking oil spray or use paper muffin liners.

Step 2

In a large bowl combine the flours, sugar, baking powder, and salt; mix thoroughly.

Step 3

Beat the egg, lemon juice, oil and milk together in a small bowl. Add to the dry ingredients and stir just until the flour is moistened. Fold in the ham and 1 cup of cheese.

Step 4

Divide the batter among the muffin cups; each will be about 2/3 full. Sprinkle the remaining cheddar cheese over the top.

Step 5

Bake for about 25 minutes, or until a tooth pick poked through the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking and place on a cooling rack.

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