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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Serve these savory treats with soups, salads or accompaning eggs in the morning. From Sweet and Savory Muffins', featured in a November 1985 issue of Bon Appetit magazine. Ingredients:
1 2/3 cups all-purpose flour |
1/3 cup white cornmeal |
1/4 cup sugar |
2 teaspoons dry mustard |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/8 teaspoon fresh ground pepper |
1/8 teaspoon ground cloves |
1 -1 1/4 cup finely chopped smoked ham (such as smithfield,westphalian or black forest, about 6 oz.) |
2 eggs, room temperature |
1 cup buttermilk |
1/3 cup vegetable oil |
3 tablespoons dijon mustard |
Directions:
1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
3. Mix first 9 ingredients in large bowl; stir in ham.
4. Whisk eggs in medium bowl to blend, then whisk in buttermilk,oil and Dijon mustard.
5. Make well in center of dry ingredients.
6. Add buttermilk mixture to well; mix until just blended (batter will be lumpy). Spoon batter into prepared cups, filling each 3/4 full.
7. Bake until muffins are golden, about 25 minutes.
8. Cool 5 minutes. turn out of pan and serve warm.
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