Bakin' Bill and Deeann Johnson offer this recipe for ham 'n cheese muffins. They originally presented it at a Dutch oven class in November 2004 at Macey's supermarket in Ogden, Utah, near their hometown of Layton. The Johnson's taught the monthly class for 14 years.
"Each month we did a different main dish, bread and dessert," explained Bill. "Each time we would do one or two of the recipes for the first time there in the class. It was to teach them to get out of their comfort zone and try new things."
These muffins can be baked in cast iron muffin tins or as balls on the lid of the Dutch oven.
1/3 cup finely chopped onion
1 tablespoon butter
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1-1/2 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk
1 egg, beaten
1 cup finely chopped fully cooked ham
In a seasoned cast iron skillet, sauté onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture.
Coat muffin cups with nonstick cooking spray or use paper liners. Fill three-fourths full. Bake at 425 degree for 13 to 15 minutes, or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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