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Savory Breakfast Muffins (Makes 12)

The muffin craze continues at our house. This week I made another batch of Strawberry Shortcake Muffins (yes, they really are that good!). 
More muffins please!
I also came up this recipe for a savory breakfast muffin. They work just as well in a lunch box as they do for breakfast. 
This recipe is Henry-approved.
1 cup deli ham, diced (about 1/3 pound)
1 cup cheddar cheese, grated
1 cup broccoli, chopped
2 Tablespoons green onion, diced
1 egg
1 cup sour cream
½ cup unsweetened applesauce
1 cup flour
1 cup 1-minute quick oats
1 teaspoon baking powder
1 teaspoon baking soda
Savory Breakfast Muffins ready to bake.
Preheat oven to 350 degrees.

Dice the deli ham into ½-inch pieces or smaller. Place in a medium bowl.

Grate the cheese. Add the cheese to the bowl with the ham.

Rinse and finely chop the broccoli. Rinse and finely chop the green onion. Add the vegetables to the ham and cheese.

In a large mixing bowl, stir together the egg, sour cream and applesauce.

Slowly stir in the flour to the egg mixture. Then add the oats, baking powder and baking soda.

Add the ham, cheese and vegetables to the muffin batter.

Scoop by large spoonfuls into a greased muffin tin.

Bake for 35 minutes, until they begin to brown at the edges. Serve warm.
Savory Breakfast Muffins fresh from the oven.
How your kids can help
  • 2-year old: Stirring together the egg, sour cream and applesauce.
  • 3-year old: Stirring in the flour to the egg mixture.
  • 4-year old: Stirring the ham, cheese and vegetables into the muffin batter.
  • 5-year old: Scooping large spoonfuls of muffin batter into the muffin tin.
Savory Breakfast Muffins and fresh strawberries to start the day.


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