Whole Wheat Ham & Cheese Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.7
  • Total Fat: 6.7 g
  • Cholesterol: 42.3 mg
  • Sodium: 510.1 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 10.2 g

View full nutritional breakdown of Whole Wheat Ham & Cheese Breakfast Muffins calories by ingredient
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These are savory muffins that provide a protein rich breakfast. These are savory muffins that provide a protein rich breakfast.
Number of Servings: 12


    3 cups whole wheat pastry flour
    1 T baking powder
    1/2 tsp. baking soda
    1/4 tsp. black pepper
    1/4 tsp. salt
    1/8 tsp. cayenne pepper
    2 large eggs
    1 1/3 cups lowfat buttermilk**
    3 T canola oil
    1 cup thinly sliced scallion, green part only
    1 cup diced extra lean ham
    1 cup grated 50% light sharp cheddar cheese

    ** If you don't have buttermilk use 1 1/3 cups skim milk with 2 tsp. white vinegar stirred in. Let sit for a minute to curdle.


Heat the oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray or line with paper liners. In a large bowl whisk together the flour, baking powder, baking soda, pepper, salt and cayenne pepper. Stir in the ham and grated cheese.

In a medium bowl whisk together the eggs, buttermilk, and canola oil.

Add the wet ingredients to the dry ingredients and mix just until moistened. Scoop the batter into the prepared muffin tin - the cups will be very very full!

Bake until the tops of the muffins are golden, about 25 minutes. Let muffins cool in the pan for 15 minutes then remove from pan to cool completely.

Wrap individually in plastic wrap to store in fridge for 3 days or put in freezer for up to 3 months. Reheat by wrapping in a paper towel and microwaving for 15-30 seconds.

12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LANC92.

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Member Ratings For This Recipe

  • O.K.
    I think these have potential, but I will try to make these again with a couple of tweaks. My ham was not flavorful enough (maybe use bacon next time) and my cheese was pre-shredded extra fine, which just seemed to "dissolve" in the batter. I'm willing to give it another shot! - 8/10/10

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  • Very Good
    Love to use whole wheat flour - 6/15/10

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