Print Friendly Recipe
- A great way to enjoy leftover ham with your eggs! Very good anytime of day!
- S. Chokel
- 2 cups (475 ml) all-purpose flour
- 2 tbsp (30 ml) baking powder
- 1/4 tsp (1 ml) salt
- 1 cup (225 ml) ground ham
- 1 tbsp (15 ml) granulated sugar
- 1-1/3 cups (325 ml) milk
- 2 eggs, well beaten
- 1/4 cup (60 ml) melted butter
- Into a medium-large and deep mixing bowl, sift the dry ingredients; set aside.
- In a medium mixing bowl, mix together ham, beaten egg and butter.
- Add wet ingredients into the dry ingredients and gently blend, there will be some lumps.
- Into a prepared 12 muffin tin, place enough in to fill to about half to 2/3 full.
- Bake in a 400 degree (200 C.) oven for about 15-20 minutes.
- Check to see a toothpick come out clean.
- Special Baking Instructions:
- Use a cast iron popover pan if you have one.
- Place a drop of vegetable or peanut oil into each mold and place in preheated 400 degree (200 C.) oven for 5-10 minutes to heat oil.
- Carefully, take the pan out of the oven and drop the batter into each mold.
- As soon as possible, return to the oven and bake until done.
- This will cause the sides of the muffins to be crispy and "fried".
- The inside will be more tender and the muffins will raise higher.
- It is the preferred way to bake these.
- However, not many cooks have a cast iron popover pan!
- These are great with a citrusy fruit cup or juice and eggs in the morning. They are beyond scrumptious served with an omelet with swiss cheese and fresh spinach for lunch. Try them as rolls on a buffet table. Or a delectible treat with lots of Butter and Pineapple Perserves!
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