TBT: Ham and Cheese Muffins

Here's a recipe I posted way back in 2011.  Hard to believe it was so long ago that I've been adding recipes to this blog, that we still were only a family of 4!  At the time, the girls loved these muffins for breakfast.  I think it's time we make these again!

Original post from March 2011:
I was a little leery of making these muffins.  1.  Ham in a muffin is a little weird.  2.  The recipe got mixed reviews.  But I had some ham that needed to get used up, so I figured it couldn't hurt to try making a half-batch and seeing what we thought of these. 

Actually though, we enjoyed this one.  Allison had two as soon as they came out of the oven and Chloe snuck one off the cooling rack...can you consider it "sneaking" though, when she grabs one and yells "YEAH!"  And in fact, as I write this, Chloe is running around the house (naked) with a muffin in each hand. 

It looks like I'll have to make another batch of these before Monday so the girls can take them to school and share with their friends.

1 1/2 Cups All Purpose Flour (I used 2 1/2 cups)
1 Cup Whole Wheat Flour (I omitted)
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cups Buttermilk (I made my own)
2 Eggs
1/4 Cup Vegetable or Canola Oil
2 Tbsp Maple Syrup or Honey (I used syrup)
1 Cup Cheddar Cheese, shredded
1 Cup Ham, chopped fine

Preheat oven to 350 degrees.  Combine the first 5 dry ingredients in a bowl and stir to combine.  In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.  Add the buttermilk to the egg mixture and stir.

Add the buttermilk mixture to the flour and stir until just combined.  Fold in the cheese and ham.  Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).  Cool on a wire rack and serve.
(PS...this would be fabulous served with freshly whipped butter)