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Ham and Cheese Rye Muffins
Preheat Oven to 400º
Lightly grease 12-2 1/2-inch muffin cups (or line with paper baking cups)
In a medium mixing bowl stir together:
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
Make a well in the center of the dry mix.
In a small mixing bowl whisk together:
1 egg
3/4 cup milk
1/4 cup cooking oil
Add all at one to dry mix. Then add:
1 cup diced HoneyBaked Ham
3/4 cup shredded Swiss or Gruyere cheese
Stir until just moistened through (It should be lumpy) and spoon mixture into the
prepared muffin tins (approximately 2/3rds full)
Bake for 20 minutes and sprinkle with:
1/2 cup Shredded Swiss cheese
Bake for another minute, or until the cheese is melted. Remove from pans and cool slightly before serving.
Makes 12 muffins
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