STOP! Don’t make yourself another ham sandwich, reach for the flour instead and get some Happy Ham Muffins in the oven!
Christmas is over and all that’s left in our house is slightly lonely looking tree, a handful of rum balls (recipe for Raw Rum Balls is on my insty) and lots of ham. We’ve had ham sandwiches, toasted ham sandwiches and it was finally time for something a little different. I combined a bunch of savory muffin recipes to bring you Happy Ham Muffins, ta da!
These little gems combine leftover ham and steamed vegetables with some fresh ingredients to make a delicious and fairly healthy muffin that can be eaten for breakfast, lunch or dinner!
I’ve used whole-wheat flour to up the fiber content and olive oil instead of butter to keep the saturated fat content down. As the ham is already salty, there is no need to add more salt and the muffins can be kept sugar free by omitting the tomato sauce or using a sugar free option. The combo of ham, cheese, Italian herbs and tomato sauce makes the muffins taste like pizza and everyone loves pizza right!?
Now you don’t just have to use leftovers to make your muffins, substitute some fresh vegetables and ham or other protein and you’ve got yourself a delicious savory muffin that can me enjoyed year round. You can also freeze your Hap
py Ham Muffins to make the last tasty morsels of your Chrissy ham last well into January.
I’d recommend eating these within 3 days of baking,. They are lovely hot or cold and I particularly like cutting them in half and slathering on some fresh avocado for a little extra somethin’ somethin’. Anyways, that’s enough chat from me, happy cooking & happy holidays!
Heres the recipe…
2 ½ cups wholemeal self raising flour
1 tsp Italian mixed herbs
1 1/3 cup milk + 1 tsp apple cider vinegar*
4tbsp olive oil
2tbsp tomato sauce
2 spring onions
1 cup finely diced steamed vegetables**
¾ cup diced ham***
½ cup reduced fat cheese, grated
- Preheat oven to 200 degrees and grease a 6-12 hole muffin tin.
- Combine flour, Italian herbs and a good grind of black pepper in a large bowl.
- Whisk eggs, milk + apple cider vinegar, oil and tomato paste in a medium bowl. Fold in spring onions, vegetables, ham & cheese.
- Add wet ingredients to dry ingredients and mix until there is no more visible flour. Be careful not to over mix if you are using pre cooked vegetables as they will completely disintegrate.
- Spoon the mix into your prepared muffin tin, fill the holes right to the top, don’t be stingy!
- Bake for 20-25 minutes. Allow to cool for 5-10 minutes before turning out on a wire rack. Enjoy them while they are still warm or allow to cool completely before storing them in an airtight container in the fridge for up to 3 days. These muffins can also be wrapped individually in cling wrap, put in a container and frozen for up to a month.
*Substitute with lemon juice or white vinegar instead.
**I used a mix of beans, carrot, zucchini and broccoli. Substitute for 1 cup of grated or finely chopped vegetables such as zucchini, carrot and capsicum.
***Substitute with bacon or other protein such as cooked chicken or tinned tuna.