Ham and Cheese Muffins

By • November 4, 2012 • 3 Comments

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Author Notes: Adapted from Heidi Swanson’s recipe for Cottage Cheese Muffins at 101cookbooks.com. Not a fan of ham? Make them with chicken or turkey instead. Or follow Heidi’s lead and skip the meat in favor of sun-dried tomatoes. These super-moist, savory muffins have a texture somewhere between a sponge cake and a quiche. They’re delicious piping hot fresh from the oven. They also freeze well. Make a batch; eat a few now and freeze some for later. They make the perfect breakfast for families on the go.Bob Vivant

Makes 12 muffins

  • 1/3 cup white whole wheat flour (or your favorite gluten-free multi-purpose flour)
  • 1 1/2 teaspoon baking powder
  • 1 cup plain cottage cheese
  • 3 ounces sharp cheddar cheese, grated (about 1 cup)
  • 1 cup almond meal or finely ground almonds
  • 1/2 cup ham, diced (about 1/2 cup)
  • 5 eggs
  • 1/3 cup water
  • 3/4 teaspoons salt
  • 2 tablespoons minced fresh chives, plus more for finishing
  1. Preheat oven to 400°F. Grease a 12-cup muffin tin or line it with paper baking cups.
  2. Whisk together flour and baking powder.
  3. In a large bowl combine the remaining ingredients. Stir in the flour.
  4. Evenly divide the batter among the muffin cups, filling each about 3/4 full. Scatter a few chives on top.
  5. Bake for 30-35 minutes or until golden brown and firm to touch. Serve hot or at room temperature
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Comments (3) Questions (0)


over 1 year ago aylias

What's a good substitute for almond meal? Can I use regular flour?


over 1 year ago Bob Vivant

Wrap the frozen muffins in foil and put them in a 300F oven for 15-18 minutes.


over 1 year ago KansasKate

What the instructions for thawing & reheating? MTIA