Hearty Ham and Cheese Breakfast Muffins

From My Carolina Kitchen

1 cup all-purpose flour

½ cup yellow cornmeal

2 teaspoons baking powder

½ teaspoon salt

2 ounces cooked ham (I used a ham steak), cut into cubes the size of English peas

2 ounces extra-sharp Cheddar cheese, cut into the same size cubes as the ham

1 cup milk

½ cup instant grits

3 tablespoons neutral tasting oil such as canola

2 large eggs, beaten

Preheat oven to 400 degrees F.

Combine flour, cornmeal, baking powder, salt, chopped ham and cheese cubes in a large bowl. Make a well in the center and set aside.

Place milk in a small saucepan. Cook over low heat, stirring constantly, until mixture reaches 120 to 130 degrees F. Remove from heat and cool to 105 to 115 degrees F. Sprinkle the instant grits into the warm milk and stir well to combine.

Combine the oil and eggs into a bowl. Add the warm grits mixture and stir to combine. Add this mixture to the dry ingredients from above, stirring just until combined. Spoon batter into muffin cups (I used silicone baking cups) that have been coated with cooking spray, filling ¾ full. Bake in a pre-heated 400 degrees F oven for 20 – 25 minutes. I like to check for doneness about 5 minutes prior to what the recipe calls for since ovens can vary.

Muffins can be made a day or two in advance and stored in an airtight container for a couple of days or wrapped individually in plastic wrap and placed in individual zip lock bags. Yield: 1 dozen muffins.