Chinese ham, corn and cheese muffins
Many of you liked the bacon, cheese and pepper muffins. So did my kids. So did my husband. And so did I. I felt so encouraged that I decided to experiment using Chinese ham, corn kernels and small cubes of cheese.
The upside is that this new version is not a oily as the first. Not as aromatic or as moist though. The oil issue should be good news for those who don’t touch belly bacon. You can trim off all visible fat from the Chinese ham if you really don’t want any in your muffins.
Ingredients:
200 g. of Chinese ham (or any salty ham), finely sliced or minced
1 medium sized white onion, chopped
1 c. of canned corn kernels, well-drained
200 g. of cheese, cut into half-inch cubes
1-1/4 c. of all-purpose flour
1-1/4 tsps. of baking powder
1/2 tsp. of salt
4 tbsps. of sugar
1/4 c. of yellow cornmeal
1/4 c. of butter (plus more for greasing), at room temperature
2 large eggs
1 c. of buttermilk
In a bowl, sift together the flour, baking powder and salt. Add the sugar and the cornmeal and stir to combine.
To the flour mixture, add cheese cubes, ham, corn kernels and chopped onion. Toss gently (I used my fingers) so as not to squish the cheese.
Place the softened butter in a large mixing bowl. Beat with a wire whisk until light. Add the eggs and beat for about a minute.
Add the flour mixture and milk in three batches to the butter and eggs, mixing lightly after each addition. DO NOT OVERMIX. Stop when the texture looks even. This shouldn’t take more than six turns of the spatula.
I used silicone molds to make these muffins which do not require greasing. If you’re using regular muffin pans or molds, lightly coat the holes with butter.
Fill each hole or mold with the muffin batter until about 4/5 full (the batter doesn’t rise all that much). Tap the pan gently on the counter to make sure that there are no air pockets inside.
Bake at 375oF for 25 to 30 minutes.
As soon as they can be handled, run a blunt knife around each muffin to release it from the mold (simply invert if you used silicone molds). These muffins are best served warm.
Enjoy!
ShareYou might like these too...
Comments
2 Responses to “Chinese ham, corn and cheese muffins”Trackbacks
Some related discussions...-
[...] cheesecake brownies Chinese ham, corn and cheese muffins baked apple donuts mini sandwiches with smoked tanigue and cream cheese filling hot coffee [...]
If you want your own pic to show with your comment, go get a gravatar!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Feb | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Conversations
- winnie on 'Old town mountain coffee': FYI – Laya restaurant in Grand Heights Subd. – in front...
- Gay on 'Drunken pork with mango salsa': Ang sarap naman! This gives me a perfect excuse to buy black...
- Jin Kazama on 'Carbonara, the (almost) traditional way': Hi, ma’am. Aside from Academia Italia Cucina...
- Jackie Rillera on 'About Pinoy Cook': Hi Connie, I am so loving your site. Since I moved to Canada in 2001,...
- lucy on 'Buttered pork and vegetables': hi connie! all i can say is.. this is really good. i made it...
Stay updated!
sarap nito for breakfast with coffee or late night snack with coffee pa rin!