Savory Whole Wheat Ham and Cheese Muffins

5 from 1 vote

These Savory Whole Wheat Ham and Cheese Muffins are filled with savory flavor. They're healthy and delicious, perfect for a snack or lunch box.

Prep Time20

Cook Time35

Batter Resting Time20

Total Time1 15

Course: Breakfast, Lunch, Snack

Cuisine: Universal

Keyword: blue cheese, champagne, Cheddar, Lunch, lunchbox, muffin, muffins, quick bread, savory, savory muffins, snack, spinach

Servings: muffins

Calories: 172kcal

2 1/2 tablespoons olive oil
2 cups baby spinach
2 cups whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt (because these are savory muffins, I used MSG-Salt)
1 1/4 cup diced ham
2 green onions, sliced thin
1 cup buttermilk or plain yogurt, or a mixture of 1/2 cup plain Greek yogurt and 1/2 cup milk
2 large eggs
1 cup shredded cheddar cheese or substitute with your favorite type of cheese

Heat 1 1/2 teaspoons of the olive oil in a medium skillet over medium heat. Add 2 cups baby spinach and cook until wilted, about 3 minutes. Remove the spinach from the heat and set aside to cool.
Whisk together 2 cups whole wheat flour, 1 Tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt in a large bowl. Set aside.
Coarsely chop the cooked spinach and add it to a medium bowl. Add 1 1/4 cup diced ham, 2 green onions,he sliced green onions, 1 cup buttermilk, 2 large eggs, and remaining 2 Tablespoons of olive oil and whisk to combine.
Fold the ham mixture into the flour mixture. Gently fold in 1 cup shredded cheddar cheese. The batter will be thick. Let the batter sit for 10-20 minutes. While you're waiting, heat the oven to 350°F, and prepare a muffin pan by generously greasing all the muffin cups, or lining them with paper or silicone liners.
After allowing the batter to rest, fill the muffin cups with batter using a spoon. Cook the muffins until a toothpick comes out clean, about 30 minutes. Cool for 10 minutes in the muffin pan, then remove the muffins from the pan. Eat warm, or cool to room temperature and store in an airtight bag in the freezer.