Ham, Mushroom, Corn & Edamame Muffin

When I saw Peng's Kitchen as well as Domestic Goddess Wannabe series of postings on Impossibly Easy Savoury Mini-Pies, I knew immediately that I wanted to try baking too!

They require very little effort to put together and yet so versatile; many ingredients could be mix-and-match, and they could serve as breakfast, snack or even a quick lunch. I'm already thinking of making these savoury muffins for the little rascal's recess bento box (when he goes to Primary School next year) from time to time.

I call them muffins, rather than mini-pies because I'm more used to the notion that pies are those made using sweet tart pastry or puff pastry. Anyways, it doesn't matter, so long as they are nice to look at, good to eat :)

Instead of making Bisquick mix from scratch (Domestic Goddess Diana Gale shared recipe in the posts as well, which is actually very easy), the lazy mama in me decided to buy ready-mix, the most common brand being Betty Crocker.

As for ingredients, I was doing my monthly fridge-clearance, so just used whatever ingredients that needed to be cleared, and topped up the rest. Which is why the amount used in the ingredients seemed odd.

Ham, Mushroom, Corn and Edamame Muffin
(makes 18 muffins)

Ingredients

• 1/2 pc white onion, finely chopped
• 90g assorted mushroom (white, swiss brown, portobello), diced
• 115g chicken ham cubes
• 100g sweet corn
• 45g edamame
• 1 cup Bisquick (I use Betty Crockers)
• 1 cup fresh milk
• 4 eggs
• 200g shredded cheddar cheese (1 packet)
• Dried parsley, fresh parsley (optional, for garnish)

Steps

1. Preheat oven to 180C, fan mode.
2. Prepare 18 pieces of silicone muffin/cupcake casing (or well-greased muffin/cupcake baking pans). Set aside.
3. In a frying pan, heat about 1 tbsp of cooking oil, add finely chopped onion and saute till translucent.
4. Next, add diced mushroom and saute till soft, follow by chicken ham cubes, sweet corn and edamame. Add some sea salt and pepper to taste (I didn't add since chicken ham and cheese to be added later are both salty already). Saute for 3-4 mins, transfer to bowl and set aside.
5. In a separate mixing bowl, whisk Bisquick with milk and eggs till well-blended.
6. Add 1 tbsp of Bisquick mixture into each casing, follow by 1-2 tsp of sauteed ingredients. Next add 1-2 tbsp of shredded cheddar cheese and finally add 1-2 tbsp of Bisquick mixture (till almost to brim of the casings). Sprinkle some dried parsley or herbs if desired.
7. Bake the muffins at 180C, fan mode for about 20-25 mins, until the top of muffins are golden brown and toothpick inserted into the centre comes out clean.
8. Best served warm.
9. The muffins can be stored in airtight box or ziplock freezer bags and store in freezer. To re-heat, thaw the frozen muffins at room temperature for 15 mins, then heat in air-fryer or oven at 120C for about 10-12 mins.

I love how the muffins turned out, so yummy, satisfying and wholesome! The crust was crispy, while the filling was so full of flavour from the different ingredients used, especially cheese! What's not to like when cheese is added right?

And it so happened, the ingredients I used were a myriad of colours, making them look more appetising :D

I chomped two immediately, saved two for the hubby and rascal to try and freeze the rest. They love it too!

During those days when I'm lazy/tired and don't feel like cooking lunch, or just wanted a light and quick bite, I simply pop a couple into the air-fryer, heat up and viola. To make it even more flavourful, some mayonnaise or cheesy sauce could be added to the top of the muffin.

This recipe is certainly a keeper and next time I will explore more flavours and different ingredients.