View cart background image
Free Shipping Over $49

Ham and Cheese Rye Muffins

Source: Cooking at a Glance - Breads & Muffins
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 12 muffins
These muffins make a meal when served with a green salad or a bowl of soup. Freeze leftover muffins -- if your family leaves any behind -- and reheat them to serve later.
1 1/4 cups all-purpose flour
1/3 cup rye flour
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon caraway seed
1/4 teaspoon onion salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
2/3 cup finely chopped fully cooked ham (3 ounces)
1 1/4 cups shredded Swiss or Gruyère cheese (5 ounces), divided
Ham and Cheese Rye Muffins Recipe at
Lightly grease twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together all-purpose flour, rye flour, baking powder, sugar, caraway seed, and onion salt. Make a well in the center. In a small mixing bowl combine egg, milk, and oil; add all at once to flour mixture. Add ham and 3/4 cup of the cheese. Stir just until moistened. (The batter should be lumpy.)

Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven about 20 minutes, or till golden brown. Sprinkle with remaining 1/2 cup cheese. Bake for about 1 minute more, or till cheese is melted. Remove from pans; cool slightly on racks.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Savory Muffins
Nutrition Facts per Serving
Yield:   Makes 12 muffins
Calories: 174
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 203mg
% Cal. from Fat: 52%
Cholesterol: 34mg
Protein: 7g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Lisa Reviewed: 09/16/2011
I like them
I don't like sweets for breakfast and I don't like straight carbs, so I really wanted to try these. I cooked them 6 minutes longer than it called for and was afraid they'd be dry, so I stopped there and put the cheese on to melt. They're not dry at ALL. They weren't golden brown on top, though, so next time I'll go 8-10 min longer. These would be good with soup or salad, as she said, or just as breakfast on the go, which is why I made them this time.
60 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.