Ham & Cheese Corn Muffins

Ham & Cheese Corn Muffins

(12 servings)    Printable Version
  • 1 2/3 cups all-purpose flour (7.5 oz)
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup egg substitute
  • 3 tablespoons canola oil
  • 3/4 cup reduced-fat shredded cheddar cheese (3 oz.)
  • 1/2 cup finely chopped green onions
  • 1/2 cup frozen whole kernel corn (thawed)
  • 1/3 cup diced ham
  • Cooking spray
Preheat oven to 350 degrees F. Combine dry ingredients (flour, cornmeal, sugar, soda, salt, pepper) in a medium sized bowl. In another bowl, combine buttermilk, egg, and oil. Make a well in the center of the dry mixture and add the wet ingredients; stir until just moistened.

Fold in the cheese, green onion, corn and diced ham. Spoon the batter into 12 muffin cups that have been sprayed with cooking spray or lined with muffin papers.

Bake at 350 for 23 minutes or until a toothpick inserted comes out clean. Remove muffins from pan and cool on a wire rack.


Each muffin has only 204 calories, 6.2g fat (1.7g sat).

Mr Breakfast would like to thank MichiganDan for this recipe.

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