Mini Corn Muffins with Ham & Cheese

By courtneyepowell

Serve with red zinger tea

Ingredients

• cooking spray
• 1/2 c flour
• 1/2 c fine cornmeal
• 1 T sugar
• 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1 egg
• 1/2 c lowfat buttermilk, well shaken
• 2 T vegetable oil
• 1/2 lb deli ham, thinly sliced
• 1/2 lb sharp cheddar, thinly sliced
• 6 T coarse-grain mustard

Details

Servings 24

Preparation

Step 1

Preheat oven to 400. Lightly coat a mini muffin pan with baking spray; set aside.

In a med bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.

In another med bowl, lightly beat egg. Whisk in buttermilk and oil. Pour the egg mixture into the dry ingredients and stir until just combined.

Spoon batter into 24 mini muffin tins, filling them 2/3 full. Bake 10-12 mins or until a tester inserted in center comes out clean. Allow the muffins to cool for 5 mins in the pan set on a wire rack. Turn muffins out onto the rack to cool completely. Once cool, cut each in half crosswise.

Preheat broiler. Slice ham into small strips as wide as a muffin and set aside. Cut cheese into pieces just large enough to cover the muffin with a bit of overhang.

Top each muffin bottom with a slice of ham, then cheese. Place on a baking sheet lined with parchment paper and broil 2-3 mins until cheese is melted. Remove from oven, top with 1/4 T mustard and remaining muffin tops.