Bake the flavours of a Denver omelette into a muffin. Serve these savoury ham and cheese muffins as a quick breakfast or part of a bagged lunch.

Yield: Makes 12.



  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp dry mustard
  • 1/8 tsp cayenne pepper
  • 1 cup milk (2%)
  • 2 tbsp salted butter, melted
  • 1 large egg
  • 3/4 cup finely chopped ham
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup thinly sliced green onion


  1. Preheat oven to 375°F.
  2. Combine flour, cornmeal, baking powder, dry mustard and cayenne pepper in a bowl.
  3. Whisk together milk, melted butter and egg until blended. Pour milk mixture into flour mixture, stirring just until combined.
  4. Gently fold in ham, cheese and green onion.
  5. Spoon mixture into greased or paper-lined muffin cups, filling cups three-quarters full.
  6. Bake at 375°F until a cake tester inserted in centre come out clean, about 25 minutes.
  7. Cool muffins in pan for 10 minutes. Serve warm or at room temperature. May be refrigerated for up to 2 days.
Nutritional analysis per muffin:

121 calories, 4.7 g fat, 6.3 g protein, 13.5 g carbohydrate, 0.6 g fibre, 378 mg sodium