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August 2, 2011
Ham & Swiss Corn Muffins
Old-Fashioned Breads
Prep time:
10 minutesbaking time:
18 to 20 minutes“Grandma thought these muffins were perfect for a light lunch or an afternoon snack.”
Ingredients
Serves 9
- 1 (8 1/2-ounce) package corn muffin mix
- 1/2 cup chopped deli ham
- 1/2 cup (2 ounces) shredded Swiss cheese
- 1/3 cup milk
- 1 large egg
- 1 tablespoon Dijon-style mustard
Directions
1
Combine muffin mix, ham and Swiss in medium bowl.
2
Combine milk, egg and mustard in 1-cup glass measure.
3
Stir milk mixture into the dry ingredients; mix just until moistened.
4
Preheat the oven to 400°F. Line 9 (23/4-inch) muffin cups with paper liners. Fill muffin cups two-thirds full with batter. Bake until muffins are light golden brown, about 18 to 20 minutes.
5
Remove muffins from pan and place on wire rack. Cool muffins for 5 minutes. Serve warm.
6
For added flavor, serve muffins with honey-flavored butter. To prepare butter, stir together equal amounts of honey and softened butter in small serving bowl. Blend until mixture is smooth and creamy.
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma knew that muffins are tastiest when eaten warm, so she timed them to come out of the oven right before they were to be served, cooling them just a bit on a wire rack beforehand. Grandma stored extra muffins in an airtight plastic bag for up to several days. For longer storage, she would wrap the muffins and freeze them. To reheat, Grandma would wrap frozen muffins in foil and heat in a 350°F oven for 15 to 20 minutes. For the best flavor, she would use frozen muffins within one month.
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