Start the day with these Ham and Cheese Muffins or enjoy one with a steamy hot bowl of soup! The combination of melted cheese, diced savory ham, green onion in hearty savory muffins that's filling with 8 grams of protein!
Muffin lovers and hot breakfast lovers unite with this perfect breakfast recipe. These satisfying muffins have a flavor of a biscuit combined with ham, cheese and onion baked to golden brown perfection in just 20 minutes! We've trimmed them down to be great for a low calorie diet keeping all the classic flavors.
Whether you enjoy these as ham and cheese breakfast muffins, in school lunchboxes or for a savoury snack they are a delicious recipe! The 8 g protein helps keep you full longer too.
Make a double batch of these muffins and freeze them!
What makes this skinny?
Using reduced fat shredded cheese, non-fat milk, non-fat plain Greek yogurt. There is vegetable oil in the recipe though only ¼ cup.
Recipe Ingredients Notes
Self rising flour. This flour includes rising agents so only one ingredient is used. You can also make your own self rising flour by combining 2 cups of all purpose flour (regular or gluten-free measure-for-measure flour blend) and 2 teaspoons of baking powder.
We've tested both regular self-rising flour and homemade gluten-free self rising flour blend (using Bob's Red Mill gluten-free 1-to-1 baking flour) with great results.
Reduced fat shredded cheese. We used a Mexican blend shredded cheese combination but any reduced fat shredded cheddar cheese will work. Using already prepared cheese takes away the need to shred it yourself.
Diced ham. Diced ham is sold in packets with in the meat section or lunch meat section of the grocery store. The ham is lean (lower calories) and finely diced which distributes perfectly throughout these ham and cheese muffins. You can use chopped ham too. Deli ham (shown in the ingredient photo above) or leftover ham diced at home works!
Non-fat milk. We used skim milk to keep the calories low. Any dairy milk fat level (1%, 2% or whole milk) can be used. Adjust calories or Weight Watchers points accordingly.
Vegetable oil. Adds moisture to the muffins. Canola oil can also be used. These oils have a light flavor profile that works well in this muffin recipe.
Non-fat plain Greek yogurt. This also adds moistness to the muffins. We love Chobani brand for both it's texture and flavor but any brand can be used.
Fresh parsley. We used Italian parsley but curly parsley also works.
Egg. Use a large egg for this savory muffin recipe.
How to Make Ham and Cheese Muffins
STEP 1. Preparation
Preheat the oven to 350°F. Prepare 14 muffin tin cavities with non-stick baking liners, silicone baking liners or spray with non-stick cooking spray.
STEP 2. Make the batter
In a large mixing bowl combine the dry ingredients: combine flour, reduced fat shredded cheese, diced ham, green onions and parsley. Mix until well combined.
In a smaller separate bowl whisk together the wet ingredients: milk, oil, yogurt and egg.
Pour the milk mixture into the bowl with the flour mixture. Mix until just combined. Do not overmix. The batter will be thick.
Divide the muffin batter evenly between the muffin tins filling each about ¾ full. Using a medium cookie scoop makes this easy.
STEP 3. Bake and Cool
Bake for 20 minutes or until lightly golden and cooked through (insert a toothpick in the center; due to the amount of moist ingredients the toothpick come out moist).
If using liners transfer to a cooling rack. If not using liners allow the muffins to cool for a few minutes in the pan then slice a dining knife (dull blade) around them to free from the pan; transfer to a cooling wire rack.
More ingredients can be mixed in! This is a great muffin recipe to use up cooked vegetables. Chop them into small pieces and add in. Or something like grated carrot that will cook quickly would work great.
Spoon the flour; no scooping! Spoon the flour into your measuring cup piling it above the top of the measuring cup, use the back of a dining knife to to scrape across the measuring cup to discard excess flour to make a cup.
This ensures you won't have the flour densely packed which happens with scooping the measuring cup into the flour. Scooping risks too much flour making muffins dense and tough.
Use non-stick baking liners. If you've ever had muffins stick to the paper after baking you know how frustrating that can be. We've tested this recipe with regular liners, non-stick parchment liners, reuseable silocone baking cups and spraying the muffin tin without using liners.
The results for the last three are perfect; no sticking and the entire muffin is freed from the paper. With regular not non-stick liners the bottom of the muffin stuck to the paper.
Use a medium cookie scoop. This is a fast, easy way to divide the batter evenly between the prepared muffin cups.
How to store
After the muffins cool store any leftover muffins in an airtight container in the refrigerator for up to 4-5 days. They are good cold too but pop them in the microwave for a few second to warm them before eating for best flavor.
Frequently Asked Question
Yes! Allow them to cool completely. Freeze in an airtight freezer safe container or freezer bag for up to 3 months. Thaw in the refrigerator and eat at room temperature or rewarm before eating.
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