Southwestern Muffins
These flavorful Southwestern muffins combine sweet peppers, onion, and diced ham for a savory, slightly sweet treat. Perfect for breakfast, brunch, or snack time, they offer a delightful mix of textures and vibrant flavors that appeal to all ages and are easy to customize with your favorite ingredients.
Ingredients
- 1/2 cup sweet red pepper, finely chopped ⓘ
- 1/2 cup sweet yellow pepper, finely chopped ⓘ
- 1/4 cup onion, finely chopped ⓘ
- 2 tablespoons vegetable oil ⓘ
- 3/4 cup cooked ham, diced ⓘ
- 1 1/2 cups cornmeal ⓘ
- 1 cup flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/4 cup sugar ⓘ
- 2 eggs, beaten ⓘ
- 1 cup milk ⓘ
- 1/2 cup whipping cream ⓘ
Instructions
- Saute peppers and onion in 2 tablespoons of vegetable oil until tender; stir in diced ham.
- Combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl; make a well in the center.
- In a separate bowl, beat the eggs and mix in the milk and whipping cream.
- Add the wet ingredients to the dry ingredients, along with the sautéed peppers, onion, and ham; mix until just moistened.
- Spoon the batter into greased muffin tins, filling each about 2/3 full.
- Bake in a preheated 425°F (220°C) oven for 15 to 20 minutes or until golden brown.
- Remove from the muffin tins immediately and serve warm.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or chili powder to the batter. If you're in need of a gluten-free option, substitute the all-purpose flour with a gluten-free blend. You can also swap out the ham for cooked bacon or turkey for a lighter version. These muffins are versatile and can accommodate various dietary preferences.
Serving Suggestions
Serve these Southwestern Muffins warm, perhaps with a dollop of sour cream or a sprinkle of fresh cilantro. They pair beautifully with a fresh salad or can be enjoyed as a savory breakfast option. For a delightful brunch spread, consider serving them alongside Molded Spinach Salad or Two Cheesy Biscuits.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins in a zip-top bag for up to 3 months. To reheat, simply microwave for 20-30 seconds or toast them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Southwestern Muffins contains roughly 364 calories, with 3g protein, 32g carbohydrates, and 26g fat. It is an excellent source of vitamin C (49% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1040mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before filling the muffin tins. Alternatively, bake them in advance and reheat them in the microwave or oven when you're ready to serve.
Can I use frozen vegetables instead of fresh?
Absolutely! Frozen peppers and onions can be a great time-saver. Just make sure to thaw and drain them well to avoid excess moisture in the muffins, which can affect the texture.
What can I substitute for the whipping cream?
If you prefer a lighter option, you can substitute the whipping cream with half-and-half or whole milk. This will reduce the richness slightly but still yield moist and flavorful muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).