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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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