Ham and Cheese Rye Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 200.8
- Total Fat: 8.9 g
- Cholesterol: 43.4 mg
- Sodium: 489.6 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.7 g
- Protein: 8.4 g
View full nutritional breakdown of Ham and Cheese Rye Muffins calories by ingredient
Introduction
A great grab and go breakfast muffinrecipe and photos from King Arthur Flour Whole Grain Baking blog A great grab and go breakfast muffin
recipe and photos from King Arthur Flour Whole Grain Baking blog
Number of Servings: 12
Ingredients
-
2 cups (7 1/2 ounces) whole rye (pumpernickel) flour
3/4 cup (3 1/8 ounces) unbleached bread flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp onion powder
1 1/2 cups (6 ounces) shredded Swiss cheese, divided
1 large egg
1 1/2 cups buttermilk
1/2 cup (1 stick) butter, melted
4 ounces diced ham (or 1/2 pound bacon, cooked crisp and crumbled)
Directions
Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray or line with muffin papers and spray lightly.
Whisk together the flours, baking powder, baking soda, salt and onion powder. Add 1 1/4 cup of the cheese and toss to coat the cheese with flour.
Whisk together the egg, buttermilk and melted butter in a separate bowl. Add the wet ingredients to the dry ingredients and stir well to combine. Stir in the ham.
Divide the batter among the well of the muffin tin. They will be filled almost to the top. Sprinkle the remainder of the cheese over each.
Bake for 25-27 minutes, until the cheese on top is golden and a toothpick inserted in the center of the muffins comes out clean.
Remove from oven and cool for five minutes before removing from the pan to cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user MUDMOUSE.
Whisk together the flours, baking powder, baking soda, salt and onion powder. Add 1 1/4 cup of the cheese and toss to coat the cheese with flour.
Whisk together the egg, buttermilk and melted butter in a separate bowl. Add the wet ingredients to the dry ingredients and stir well to combine. Stir in the ham.
Divide the batter among the well of the muffin tin. They will be filled almost to the top. Sprinkle the remainder of the cheese over each.
Bake for 25-27 minutes, until the cheese on top is golden and a toothpick inserted in the center of the muffins comes out clean.
Remove from oven and cool for five minutes before removing from the pan to cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user MUDMOUSE.