Ham and Cheese Rye Muffins
- Active Time 15m
- Total Time 35m
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 (5 ounces) shredded Swiss or Gruyère cheese, divided
Preheat oven to 400 degrees F.
Lightly grease a 12-cup muffin pan or line with paper baking cups; set aside. In a medium mixing bowl, stir together the 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 the egg, milk and oil; add to the flour mixture. Add the 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 for about 20 minutes, or till golden brown. Sprinkle the remaining 1/2 cup cheese over the muffins. Bake for about 1 minute more, or till cheese is melted. Remove the muffins from pan; cool slightly on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
174 calories; 10g total fat; 34mg cholesterol; 203mg sodium; 14g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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