I borrowed this from Bob’s Red Mill Baking Book and they made a perfect pre-swimming snack for the girls – I’m also excited to have another healthy snack-to-go waiting for me in the freezer!
3/4 c. flour AND 1/2 c. whole wheat flour (or spelt)
1 1/2 t. baking powder
1/2 t. EACH baking soda AND salt
1 egg, beaten slightly
1 c. plain yogurt AND 1/3 c. canola oil
2 T. sugar AND 1 t. Dijon mustard
1/2 to 3/4 c. finely diced cooked ham (or chopped crispy bacon)
1/2 c. grated Gruyere (or Swiss or old cheddar)
Preheat the oven to 375 and lightly spray a 12 cup muffin pan. In a medium bowl, whisk together both flours, the baking powder, baking soda, and salt, and in a larger, separate bowl whisk together the egg, yogurt, oil, sugar and mustard.
Scrape the dry ingredients into the wet and mix well, then add in the ham (or bacon) and the cheese you’re using and stir to combine.
Divide the batter evenly among the 12 muffin cups and bake for 15 to 18 minutes until the edges are starting to brown and the centers spring back to a light touch. Allow them to cool for a few minutes in the pan before turning them out onto a rack to cool completely.
If you make these for breakfast, I think they’d be perfect with some strawberry jam, and I also think you could try them in 24 mini muffins and use them as an appetizer.
- Category: Muffins, Ham