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Ham and Cheese Rye Muffins

Source: Cooking at a Glance - Breads & Muffins
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Rating: 4   Reviews: 2 See Reviews
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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.
RECIPE INGREDIENTS
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 Cooking.com
DIRECTIONS
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 »
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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.
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