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