So, sometimes you feel like trying out a strange remnant from a bygone decade. You know, jello molds, fried oatmeal sticks, that sort of thing. Why collect old cookbooks if your never going to try any of the weird stuff? But then, sometimes, you just want to add a bit to your breakfast/brunch repertoire. Sometimes you just want a ham-filled muffin. You can probably guess which one of those categories this recipe attempt falls under. This is one half of a duo of recipes posted today from Pillsbury Holiday V, originally meant to be served together. Thoughts on that later on.
- ¼ c. chopped onion
- ¼ c. chopped green pepper
- 2 T. margarine or butter
- ⅔ c. water
- ½ c. dairy sour cream
- 2 cups Hungry Jack Buttermilk or Extra Lights Complete Pancake Mix
- 2 oz (½ c) shredded cheddar cheese
- 1 c. chopped cooked ham
- 4.5 oz jar Green Giant Sliced Mushrooms, drained
- Superb Cheese Sauce
Ingredient Notes: Dairy Sour Cream- I don’t know why they call it this. Don’t be fooled. There is not a non-dairy sour cream as far as I know. It’s sour cream.
Okay, we preheat our oven to 375° F and prep our pan. The original recipe calls for baking them in 10 oz. custard cups, but I don’t have those, so I used a 9-inch baking pan, which it says is an option without changing baking times/temperature. New pan, so I lined it with foil before oiling it up.
Now, we set to getting our ingredients prepped- veggies and ham chopped. I admittedly did most of this the previous night because I had to chop up a bunch of other stuff too, so you do you.
First real step is to saute our veggies in the butter. Not sure why we need so much butter, but that’s what the recipe says so that’s what we do on the first run through.
And I may have gotten these a bit over done… they’re a little brown, but hey, it’ll just add a bit more flavor, right?
Now, we mix our water and sour cream and onion mixture.
No problems there- makes an uber-thin milk-like mixture. Essentially we’re adding some fat, and I think trying to add a bit of a buttermilk flavor profile.
Next we add in the pancake mix and the cheese, and we end up with a fairly moist biscuit dough.
Last step is folding in the ham and mushrooms…
and we dollop this stuff out into the pan or custard cups.
Bake for 30 to 40 minutes until it’s a deep golden brown. Cool for five minutes, and serve with Superb Cheese Sauce. I DO NOT recommend.
These are meant to be stored in the fridge, so I didn’t let them sit out too long.
Well, this is certainly golden brown. I’m pleasantly surprised here, especially with the way the cheese and chopped ingredients create an interesting visual texture on the top. Taste wise, I can definitely tell it used pancake mix- the sugar content is higher than simply using flour. This isn’t a bad thing, just something to keep in mind, if you have to pay attention to your sugar intake or prefer baked goods that are a little less sweet.
I like the flavor that the pepper and onion give this, though the flavor definitely comes through, meshing well with the cheese and ham. I did notice, however, that the canned mushroom can be a little tough and I have to wonder why not just sauté some mushrooms, since we’re already sautéing other stuff. The sauce, however, I recommend forgoing. Just… don’t do it. Trust me on this one.
Appearance – 5
Texture – 3.5
Taste – 4
Overall – 4/5 – Despite having a few minor problems, overall it’s a solid recipe that, in my opinion would be fixed with a few tiny tweaks.
Ham Filled Mighty Muffins
Ingredients¼ c. chopped onion
¼ c. chopped green pepper
2 T. margarine or butter
⅔ c. water
½ c. dairy sour cream
2 cups Hungry Jack Buttermilk or Extra Lights Complete Pancake Mix
2 oz (½ c) shredded cheddar cheese
1 c. chopped cooked ham
4.5 oz jar Green Giant Sliced Mushrooms, drained
Superb Cheese Sauce
Preheat oven to 375° F. Grease six 10-oz custard cups or one 9-inch square pan.
In a small skillet saute the onion and green pepper in margarine, until tender.
Combine water, sour cream, and onion mixture in a large bowl. Add pancake mix and cheese, blending well. Fold in ham and mushrooms.
Spoon mixture into prepared custard cups or pan, filling about half full. Bake for 30 to 40 minutes or until a deep golden brown.
Cool for five minutes and remove from cups. Serve warm with Superb Cheese Sauce. Store in the refrigerator.