This is my first (of many, I hope) savory posts on my blog, even though the title says muffins. These Ham, Cheese and Zucchini Muffins were the perfect snack for our recent road trip to the States. Packed full of goodness, I even managed to freeze a dozen for the kids lunches before they ate them all.
After making these Zucchini Oatmeal Chocolate Chip Bars earlier in the week, I still had one big zucchini left. I wanted to make something that freezes well and would be healthy for the kids lunches or an after-school snack. These muffins have Black Forest Ham, Colby cheese, zucchini and a sweet vadalia onion in them. The perfect blend of ingredients to satisfy any snack-attack.
This is the last weekend before school starts for us here in Canada. I also go back to work next week so getting meals and snacks organized ahead of time will make life a whole lot easier and less stressful for sure. I hope to get some more baking done and enjoy my time with friends and family. I hope you have a great weekend as well!
Ham, Cheese and Zucchini Muffins
These hearty muffins are packed with ham, cheese, zucchini and onions. They make a great snack or breakfast on-the-go!
- I made a double batch so if you only want 12 muffins just half this recipe
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 2 teaspoon salt
- 4 eggs
- 2 1/2 cups buttermilk
- 2 cups butter or margarine, melted
- 2 cups packed shredded zucchini
- 1 cup shredded Colby cheese
- 6-8 slices of deli style Black Forest ham, chopped finely
- 1 large Vidalia onion, chopped finely
Preheat oven to 400 F. Line two 12-cup muffin tins with paper liners or coat with baking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
In another bowl, whisk together the eggs and buttermilk, then whisk in the melted butter.
Gently fold the liquid mixture into the dry mixture, then fold in the zucchini, cheese, ham and onion just enough to incorporate.
Scoop the batter into the prepared muffin tins and bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.
Cool for 10 minutes in the pan before removing from tin.
Store in an airtight container or wrap well and freeze.