Go Back
+ servings
ham and cheese muffins piled in bowl close up crop.
Print Recipe
5 from 212 votes

Ham and Cheese Muffins

These hearty muffins are perfect for breakfast, a snack or lunchboxes! We've pared down the calories keeping all the classic ham and cheese flavor with 8 grams of protein!
Prep Time10 minutes
Cook Time20 minutes
Cooling Time (estimate)10 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Low Calorie
Servings: 14
Calories: 141kcal
Author: Toni Dash

Ingredients

  • 2 cups self rising flour see Notes to make your own (regular or gluten-free)
  • 1 ½ cups reduced fat shredded cheese
  • ¾ cup diced ham approximately 4 ounces
  • 2 green onions white and green portions, sliced
  • ¼ cup finely chopped fresh Italian parsley
  • 1 cup non-fat milk
  • ¼ cup oil
  • ¼ cup non-fat plain Greek yogurt
  • 1 egg

Instructions

  • Preheat the oven to 350°F. Prepare 14 muffin cavities with non-stick muffin liners, reusable silicone liners/cups or spray the muffin cavity with non-stick spray.
  • In a large mixing bowl combine the flour, shredded cheese, chopped ham, green onions and parsley. Stir to combine; do not overmix.
    2 cups self rising flour, 1 ½ cups reduced fat shredded cheese, ¾ cup diced ham, 2 green onions, ¼ cup finely chopped fresh Italian parsley
  • In a second smaller mixing bowl whisk together the milk, oil, yogurt and egg.
    1 cup non-fat milk, ¼ cup oil, ¼ cup non-fat plain Greek yogurt, 1 egg
  • Pour the milk mixture into the bowl with the flour mixture. Mix until just combined. Do not overmix.
  • Divide the muffin batter between the muffin tin.
  • Bake for 20 minutes or until lightly golden and cooked through.

Notes

Yield note: Instead of making 14 muffins, if desired you can divide the batter evenly between 12 muffin cavities and add a few extra minutes to the cooking time. This will increase the calories and Weight Watchers points.
Expert tips
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.
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. 

Nutrition

Calories: 141kcal | Carbohydrates: 14g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 168mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 0.4mg