Make Ahead

Ham and Cheese Muffins

November  4, 2012
4 Ratings
  • Makes 12 muffins
Author Notes

Adapted from Heidi Swanson’s recipe for Cottage Cheese Muffins at 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

What You'll Need
  • 1/3 cup white whole wheat flour (or your favorite gluten-free multi-purpose flour)
  • 1 1/2 teaspoons 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 teaspoon 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

See what other Food52ers are saying.

  • Bob Vivant
    Bob Vivant
  • KansasKate
  • aylias

3 Reviews

aylias March 25, 2013
What's a good substitute for almond meal? Can I use regular flour?
Bob V. March 18, 2013
Wrap the frozen muffins in foil and put them in a 300F oven for 15-18 minutes.
KansasKate March 18, 2013
What the instructions for thawing & reheating? MTIA