I have a love affair with biscuits. (Even hockey puck biscuits.)
I also have thing for biscuit’s first cousin, the muffin. I AM a carbivore, right?
I have a picky lunch eater at my house. And honestly, I get bored making the same 3 lunches for him day after day, so I can’t imagine how bored he gets eating them.
He loves grilled ham and cheese so I thought: maybe a muffin?
Easy: bake and freeze. Grab and go. (I am all about the easy. ESPECIALLY when it comes to lunches.)
Wholesome: protein, yes. Carbohydrate, yes. Calcium, a-huh.
Delicious: we hope so.
(SPOILER: They ARE delicious!)
I was inspired by a ham and cheese muffin recipe on cooks.com, but I tweaked it just a bit. I added more baking powder and used the muffin method I discovered from Sally’s Baking Addiction because I heart her blog and her marvelous muffin recipes. (Like this one.)
Preheat your oven to 425 degrees.
I like to grate my cheddar cheese and chop my ham before I get started, so I can just throw them in when it is time. (I’m a mise-en-place-kinda girl – I’ve watched too much Food Network. I used plain black forest deli ham in this batch, but next time I would love to try some cubed country ham. I think the chunky saltiness would be delicious in these. (Plus – great way to use leftovers!)
In a large bowl, combine flour, baking powder, salt, pepper, garlic powder, and onion powder.
In a separate bowl, lightly beat 2 eggs. Then add mustard, oil, cubed ham, and cheese.
Stir to combine.
Add the liquid ingredients to the dry and stir until just combined. Then spoon the mixture into prepared muffin cups (either greased or with muffin liners.) Fill them almost to the top.
I got 11 muffins out of this batch. My muffin liners are large, so if you used medium-sized ones (or didn’t fill them up quite so full) you could probably get 12 muffins out of this recipe. I am all about the big and tall muffin, though, so I was OK just being shy of a dozen.
Bake them at 425 for 5 minutes. Then, reduce the heat in the oven to 375, and continue baking for 13 minutes, or until the muffins are golden and an inserted toothpick comes out clean.
Let them cool, and enjoy.
These muffins are surprisingly light and fluffy. The puff up tall and have just the right amount of savoury to be perfect for a school lunch – or even as a quick breakfast. It’s ham and cheese, right? So many options.
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 onion powder
- 2 eggs, slightly beaten
- 1 cup milk
- 1 tsp dijon mustard
- 1 tbsp oil
- 1 cup grated cheddar cheese
- 1 cup chopped ham
- Combine dry ingredients in large mixing bowl
- In smaller bowl, lightly beat eggs, then add milk, mustard, oil. Stir to combine.
- Stir cheese and ham into egg mixture, then add to dry ingredients. Stir until just combined.
- Fill muffin cups almost to the rim.
- Place in 425 degree oven for 5 minutes, then reduce heat to 375 degrees and continue cooking for 13 minutes more, or until golden and inserted toothpick comes out clean.
- Allow to cool on rack.
I freeze them by wrapping each muffin individually and then storing them in a freezer bag. In the morning, just grab one (or two) and pop them into the lunch bag. They will defrost and be perfect by recess – just in case they can’t wait until lunch. Keep them for up to a month in the freezer.
As for my picky lunch eater? He didn’t like them – which is to say, he barely tried one. So I guess he is stuck with the same old lunches for a little while longer.
I, on the other hand, find them delightful. And my non-picky lunch eater will eat them, so at least he will have a bit of a change from the everyday.
Do you have a picky lunch eater? What are some of your go-to lunches for them? (I’m always looking for ideas.)