Ham and Cheese Rye Muffins
- 7½ ounces whole rye flour
- 3⅛ ounces unbleached bread flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp onion powder
- 6 ounces grated Swiss cheese
- 1 large egg
- 1½ C buttermilk
- 1 stick (4 ounces) unsalted butter, melted
- 4 ounces diced cooked ham
- Preheat the oven to 375 degrees F and spray a 12 cavity muffin tin with spray oil.
- In a medium bowl, whisk together the dry ingredients.
- Add all but ¼ C of the Swiss cheese and toss to coat the individual pieces of cheese.
- In another bowl, mix the egg, buttermilk, and the butter. Pour it into the flour mixture and stir until just incorporated.
- Add the ham and stir until evenly distributed.
- Using an ice cream scoop, portion the batter into the 12 cavities, and top each with some of the reserved cheese.
- Bake for 25 to 27 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes.
- Remove from the pan and cool on a rack.... or eat while still warm!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/ham-and-cheese-rye-muffins-2/
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