Ham and Cheese Rye Muffins

By naqgal90

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.

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

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from cooking.com

Preparation

Step 1

Make Ahead recipes

Wheat-Free recipes

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 beaten egg

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.

Date Added:

Makes 12 muffins