Great for a grab and go breakfast, a brunch buffet or even with a hot bowl of soup for lunch, this muffin recipe I collected back in the 90s is quick and easy.
1 2/3 cups all-purpose flour
1/3 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1 to 2 tsp ground mustard
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp ground cloves
2 eggs
1 cup buttermilk
1/3 cup canola or olive oil
3 tbsp Dijon mustard
1 cup fully cooked finely chopped ham
Combine the flour through cloves together in a mixing bowl.
Combine the eggs, buttermilk, oil, and Dijon mustard in a separate bowl; stir into the dry ingredients just until moistened. Gently fold in the ham.
Fill 14 greased or paper-lined muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until the muffins test done. Cool in the pan 5 minutes before removing to a wire rack to cool completely.
1/3 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1 to 2 tsp ground mustard
1/2 tsp salt
1/2 tsp baking powder
1/8 tsp ground cloves
2 eggs
1 cup buttermilk
1/3 cup canola or olive oil
3 tbsp Dijon mustard
1 cup fully cooked finely chopped ham
Combine the flour through cloves together in a mixing bowl.
Combine the eggs, buttermilk, oil, and Dijon mustard in a separate bowl; stir into the dry ingredients just until moistened. Gently fold in the ham.
Fill 14 greased or paper-lined muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until the muffins test done. Cool in the pan 5 minutes before removing to a wire rack to cool completely.
Note: File Photo
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