Cheddar & Chive Lunch Box Muffins
It’s back to school time, so why not replace the Classic Sandwich with Savory Muffins? Leftovers can be stored in a Tupperware container in the fridge for up to 4 days, or in the freezer for up to 3 months. Eat cold or reheat in an oven for a few minutes before serving. Yum!
- 1 1/2 cups all-purpose flour
- 1/2 cup stone-ground yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. garlic powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 7 tablespoons unsalted butter, melted & cooled
- 1 cup shredded cheddar cheese
- 8 ounces thick-cut deli ham (1/2-inch thick), diced
- 3 tablespoons finely chopped chives
- Freshly ground black pepper
- Heat oven to 375°F/190C. Line a standard 12-well muffin pan with papers liners or coat well with cooking spray.
- Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl.
- Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined.
- Pour the wet ingredients into the dry, and mix with a wooden spoon until just combined, don’t worry if there are some lumps! Fold in the cheese, all but a half cup of the ham, and 2 tablespoons of the chives.
- Spoon the batter into the muffin wells, filling each about 3/4 full.
- Top the muffins with the reserved ham, sprinkle with the remaining chives and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.
- Bake until the tops just begin to brown and a toothpick inserted in the centre of a muffin comes out clean, 20 to 25 minutes.
- Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.