Ham and Cheese Rye Muffins
 
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees F and spray a 12 cavity muffin tin with spray oil.
  2. In a medium bowl, whisk together the dry ingredients.
  3. Add all but ¼ C of the Swiss cheese and toss to coat the individual pieces of cheese.
  4. In another bowl, mix the egg, buttermilk, and the butter. Pour it into the flour mixture and stir until just incorporated.
  5. Add the ham and stir until evenly distributed.
  6. Using an ice cream scoop, portion the batter into the 12 cavities, and top each with some of the reserved cheese.
  7. Bake for 25 to 27 minutes, until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes.
  9. 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/