Quick Ham and Corn Muffins

Since October of 2018, I have been very busy moving from Washington state to Florida. During this time I have to stabilize my new home with new kitchen which is not familiar with what I had in my old home.Therefore, I did not have time to cook nutritious dishes to send to my blog visitors. Today, by chance, I had to make a quick breakfast for some of my friends who were living in  the Fisher house reserved for all the Veterans families who has the love one being under the treatment in the VA hospital . When I have time I will introduce this house. This is an easy muffin recipe that I posted many time in my blog. However, I used the ham and corn left from the party in the fisher house couple days ago. All my friends at the Fisher house love this muffins and they asked me to post this recipe eventhough I did not have a chance to photo it.

Ingredients;
Dried ingredients:
1 and 1/3 cup All purpose flower
1 cup self rising corn meal
1 tbsp baking powder
1 tsp salt
1/2 stp black pepper
1 tbsp chopped fresh parsley
1 cup cooked corn or frozen corn
1/2 cup diced ham
Wet ingredients:
1 cup milk
2 eggs
1/4 cup vegetable oil
Equipment
12 muffins liner and muffin pan
Directions:
If using the frozen corn, use the sauce pan to cook the corn in boiling water for 1 minutes.
Line the muffins paper cup in the muffin pan
In the mixing bowl mix all the dried ingredients together  and wisk well.
Combine the wet ingredients in the Blender (I use the Vitamix or any blender that is available to you). Blend for 15 second.
Pour the well blend egg-milk-oil into the dried ingredient and using the spatular to mix until it combine (do not overmix the batter). Use the large spoon to divide the batter evenly into the muffin liner about 2/3 full. Bake in the preheat oven set for 350 for 20 to 25 minutes or until gloden and just firm to the touch . Serve warm or cool