Recipe: Easy Ham and Cheese Muffins (using leftover ham)

Found this in my filing today. Could have used it to post to the leftover ham recipe swap! Better late than never, it can be used for those packets of leftover ham we stowed in our freezers after Easter!

EASY HAM AND CHEESE MUFFINS

2 eggs
3 cups baking mix (such as Bisquick)
1 cup milk
3 Tablespoons vegetable oil
3/4 cup cooked ham (4 ounces) chopped
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Spray bottom and sides of 12 regular-size muffin cups with cooking spray (this works better than greasing the cups or using paper muffin liners).

In a medium bowl, beat eggs slightly with a fork. Add baking mix, milk and oil and stir just until moistened.

Stir in ham and 3/4 cup of the cheese. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over muffin tops.

Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. (Run a knife around the muffins' edges, then use it to pop them out.) Serve warm. Wrap and refrigerate any leftovers.

Makes 12 muffins.