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Vegetable Ham Muffins 蔬菜火腿满分

33 comments
Sorry for this long overdue post. These healthy breakfast muffins were made from leftovers, actually the ingredients are almost the same as my Aglio Olio. Due to the Chinese New Year, I've to bring forward my new year goodies posts before taking my blogging break and therefore this post has to take a back seat. So here is the easy and healthy Vegetable Ham Muffins, quite similar to my Egg Muffins, soft and moist. You can bake these ahead and store in the fridge. Heat them up in the toaster oven for a few minutes or microwave and grab to go!  




Vegetable Ham Muffins

    Ingredients:
     3-4 slices Ham, cut to small pieces
     1 Onion, shredded
     30g Brocolli, cut small
     20g Butter
     1cup Fresh milk (250ml)
     10g Sugar
     1/2 tsp Salt
     3 Egg whites + 1 whole egg, lightly beaten
     some frozen mixed vegetables (optional)
     mozzerella cheese
     some cherry tomatoes
     dash of pepper

  



     Method:
  • Melt butter and saute shredded onion at low heat till fragrant, dish up.
  • In another pot, combine fresh milk and sugar together, stir at low heat till sugar dissolved. Add beaten eggs and cooked shredded onion, stir well and add in all the balance ingredients - brocolli, mixed vegetables, ham, salt and a dash of pepper, mix well.
  • Gently pour mixture into 6 muffin try with cupcake liners, Add cherry tomato and some mozzerella cheese on top.
  • Bake at preheated oven 200 degree C for about 40 minutes.
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蔬菜火腿满分



     材料:
     3-4片 火腿,切小片
     1个 洋葱,切细
     30克 西兰花,切小
     20克 牛油
     1杯 鲜牛奶 (250毫升)
     10克 幼塘
     1/2茶匙 盐
     3个 蛋白+1个全蛋 (全蛋约70克),打散
     冷冻杂菜少许,用热水煮几分钟, (可不加)
     几粒小番茄,切半
     马苏了拉奶酪
     胡椒少许

     做法:
  • 锅内放入牛油,并加入洋葱,以小火拌炒至香,
  • 牛奶加糖以小火煮至糖溶化后,加入蛋液及炒过的洋葱拌均,另加入西兰花,杂菜,火腿片,盐和胡椒粉搅拌均匀。
  • 倒入6个纸杯至满,然后放上番茄和撒些马苏里奶酪。
  • 放入预热的烤箱,以200度烤约40分钟即成。
    Print Friendly and PDF

Enjoy!



33 comments:

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  1. thats really simple,easy and looks tasty for all good ingredients in a small cup. loves the combination and surely tasty

    ReplyDelete
  2. I dont use ham, but this does looke delicious !!

    ReplyDelete
    Replies
    1. Hi Nammi, You can any ingredients you have on the pantry.

      Delete
  3. Look at the ingredients used, it must be full of flavours!

    ReplyDelete
  4. 那么满的蔬菜在满分里面,真不简单呀!
    给你加多多满分!^^

    ReplyDelete
    Replies
    1. 谢谢Daisy! 我也给你多多LIKE!

      Delete
  5. Great thing for breakfast! Simple and delicious.

    ReplyDelete
  6. 这个看起来蛮不错的, 可以当午餐吃了!
    看了感觉有些饿了。。。

    ReplyDelete
    Replies
    1. 哈哈。。。May, 你每次上的美食才让我垂涎三尺呢。

      Delete
  7. such sunshine looking muffins. i'd love to grab some for sure

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  8. ann家的好料,never end的,
    我现在要去移民厅拿form搞移民了啦,哈哈哈哈!

    ReplyDelete
    Replies
    1. Eileen, 你太过奖了。
      哈哈哈。。。我本来要移民到你那里的 :D

      Delete
  9. 我可以要一个做下午茶么?
    谢谢咯:)

    ReplyDelete
    Replies
    1. 鲸鱼,没问题。拿两个好了,一个早晨另一个当下午茶。 :D

      Delete
  10. Delicious and healthy! Love the savoury muffins, Ann.

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  11. Wow, Ann! These are definitely the sort of muffins I would love for breakfast!

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  12. mm。。这个简单健康的满分很合我心意。看食材就想到它的美味了

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  13. Hi Ann,
    I hope you enjoyed your holiday:) So glad to see you back though:)
    I Love this recipe, Ann. Simple, healthy (easy on the egg yolks:) and I'm sure tasty. I bet they freeze well too. I'm collecting recipes to make when my grandkids come to visit this Summer. I am so saving this one. They will enjoy helping and munching I'm sure! Thanks for sharing, Ann...

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  14. 满分 for your 满分 :D love how each muffin is loaded up with veggies!

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  15. Think it a good idea to make this for a meal...so kind of you to share, Ann!

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  16. I love the idea of savory muffins...and they are simple to make...thanks for recipe Ann.
    Have a wonderful week :D

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  17. 咸口味的muffin, 还没做过。有机会一定会试试Ann 的这个食谱!:)谢谢分享。

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  18. This looks like the perfect muffin for a weekend breakfast!

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  19. Ann, the muffin looks not just colourful but flavourful too, I should try to make one for my son one day!

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  20. Why do we have to use so much egg white n can I store the egg white in freeze for making chiffon cake?

    ReplyDelete
    Replies
    1. Hi, Using egg white is more healthy than the whole egg. You can look for other recipes if you think using egg whites are too much for you.
      I always chilled my egg whites in an airtight container but not in the freezer.

      Delete
  21. Hi Ann
    I used 3 eggs and my muffins turned out too watery. I wonder why? Do you have any idea..
    Thanks Lynn

    ReplyDelete
    Replies
    1. Hi Lynn, Did you add one whole egg with 3 egg whites? These muffins are not dry type, they are more on the moist side. You can place the muffins in the fridge to chill and toast them again in the morning.

      Delete
  22. Hi Ann,
    I used 3 while eggs instead. I did fridge them overnight as I needed them for a picnic the next day and I found out they were not as wet the next day. They tasted better the next day after reheating. Sweet and savory. Thank you for your reply.

    ReplyDelete