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Breakfast Ham and Sour Cream Muffins

Breakfast Ham & Sour Cream Muffins

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Submitted by pennyhall

Easy to make, and they are delicious. Make a big bunch, and perfect for a quick breakfast or an afternoon pick-me-up snack.

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML SUGAR
1 237
CUP ML SOUR CREAM
1 15
TABLESPOON ML VEGETABLE SHORTENING
melted
1 5
TEASPOON ML PREPARED MUSTARD
1 ⅓ 315
CUPS ML ALL-PURPOSE FLOUR
sifted
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried, or 1/4 teaspoon fresh, optional
½ 2.5
TEASPOON ML SALT
2 ½ 72.3
OUNCES ML/G HAM
finely chopped
½ 118
CUP ML SWISS CHEESE
shredded

Directions

Beat egg until light.

Add sugar, sour cream, shortening and mustard; stir well.

Add dry ingredients; stir just until moistened; do not overbeat.

Gently, stir in ham and cheese.

Fill greased muffin tins ¾ full.

Bake at 400℉ (200℃) F 20 to 25 minutes.

Yield: 12 muffins or 32 mini-muffins.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 138 46% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 215mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 0%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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