Ham and Cheese Spud Muffins
By cecelia26_
Rate this recipe
4.3/5
(10 Votes)
1 Picture
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 3/4 cup boiling water
- 3 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted
- 3/4 cup milk
- 1 large egg, beaten slightly
- 2/3 cup Hungry Jack Red Skin and Yukon Gold Mashed Potato Flakes
- 1 cup Martha White® Plain Enriched Yellow Corn Meal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon dried dill weed or crushed thyme
- 1/4 teaspoon ground black pepper or to taste
- 1 cup finely chopped ham, or cooked and drained bacon or bulk sausage
- 3/4 cup shredded Cheddar or Parmesan cheese, divided
Details
Servings 8
Adapted from crisco.com
Preparation
Step 1
1.HEAT oven to 400° F. Lightly coat 8 muffin tins with the no-stick cooking spray.
2.COMBINE water, butter shortening, milk and egg in a large mixing bowl. Add potato flakes, cornmeal, baking powder, salt, pepper and dill weed or thyme; mix until well blended. Stir in ham and 1/2 cup cheese.
3.DIVIDE mixture evenly into 8 prepared muffin tins. Sprinkle with remaining 1/4 cup cheese. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Run point of knife around outside of muffins to loosen. Cool 10 minutes before serving.
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