Monday, September 2, 2013

Ham & cheese corn muffins

My daughter is starting Kindergarten this year, and we need to pack her lunches. Big changes for everybody!  Today, I decided to bake and freeze corn muffins, and mini brownies so we could have a stash in the freezer for those days when you just don't feel like cooking.

The brownies were a Girardhelli mix, nothing exciting here, but I didn't have coupons with me, and they were cheaper than Betty Crocker mixes. I use coconut oil instead of the vegetable oil it called for.

For the meal muffins I used a basic corn muffin recipe, and added cubed ham and shredded cheese. Yum!
Ham & cheese corn muffins, brownie bites

Ham & cheese corn muffns
Makes 13+

1 cup flour
1 cup corn meal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup vegetable oil
1 cup milk
1 cup cubed ham
1 cup shredded cheese

Preheat oven to 400 degrees F, and line a muffin pan with paper liners (or grease the pan).

 In a large bowl, mix the first 5 ingredients. Add the rest of the ingredients, and stir until just mixed. I eyeballed the ham and cheese measurements, added a little extra milk and cornmeal, and a little less oil.

Bake for about 15-20 minutes, until a wooden skewer or toothpick inserted into a muffin comes out clean.

If you're going to freeze them, wait until they're completely cooled before putting them in a Ziploc bag.

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