Ham n’ Cheese Morning Muffin

1 cup unbleached flour

1/4 cup whole wheat flour

3/4 cup fine yellow cornmeal

1/4 cup sugar

2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup milk

2 large eggs

1/4 cup Olive Destination Herb de Provence EVOO (Extra Virgin Olive Oil)

1 cup ham (1/4 inch diced)

1/2 cup shredded cheddar cheese

1/4 cup finely chopped chives or scallions (optional)

Preheat oven to 375 degrees.  Grease 1/2 cup muffin pan.  In a large bowl whisk together the wet ingredients, which are:  Flour

cornmeal, sugar, baking powder, baking soda and salt.

In medium bowl whisk together the sweet ingredients, which are:  Eggs, milk, and EVOO.

Combine the dry and wet ingredients in the larger bowl to form a smooth batter – fold in the ham and cheese.  Spoon mixture

into muffin cups to desired fullness – sprinkle with paprika and bake for 20 minutes until tops are lightly browned.

Cool on rack.

These are great served warm, with a little butter, jam or Olive Destination Maple balsamic or maple syrup.  Can be frozen for up to

3 months and reheated in the microwave or sliced in half and toasted in a buttered skillet.  Also great for on_the_go breakfast.

Submitted by Jeannette Stowsand

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