Back to School Ham & Cheese Muffins

As the summer days fade and the back-to-school season approaches, families begin to shift their focus from leisurely meals to the hustle and bustle of busy mornings. The transition can be challenging, particularly when it comes to providing nutritious and satisfying meals that cater to the tastes of children while fitting into a parent's hectic schedule. This is where quick and nutritious recipes come into play, allowing for easy preparation and enjoyable eating experiences. Among the myriad of options available, Ham & Cheese Muffins stand out as the perfect choice for both breakfast and lunch.

Back to School Ham & Cheese Muffins

As the back-to-school season approaches, busy mornings call for quick and nutritious meals. Try making Ham & Cheese Muffins, a delicious option that merges flavor with essential nutrients. These muffins, packed with protein from ham and cheese, are easy to prepare and are perfect for breakfast or lunchboxes. Their fluffy texture and savory taste make them kid-approved, ensuring your little ones stay energized throughout their school day. Get ready to bake and enjoy these delightful treats!

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded sharp cheddar cheese

1 cup diced cooked ham

1/2 cup milk

1/2 cup plain Greek yogurt

2 large eggs

1/4 cup melted butter

1 tablespoon Dijon mustard (optional)

Fresh chives, chopped (for garnish, optional)

Instructions

Preheat Oven: Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray.

Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, and black pepper. Whisk until well blended.

Add Cheese and Ham: Stir in the shredded cheddar cheese and diced ham into the dry mixture until evenly distributed. This will ensure the cheese and ham are well scattered in each muffin.

Combine Wet Ingredients: In a separate bowl, whisk together the milk, Greek yogurt, eggs, melted butter, and Dijon mustard (if using) until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined; be careful not to overmix. The batter should be slightly lumpy.

Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack. Optionally, sprinkle with chopped chives for a touch of freshness.

Store or Pack: These muffins are perfect for storing! Let them cool completely and then keep them in an airtight container. They can also be frozen for later use. Simply reheat them in the microwave or oven before enjoying.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins