For a nice change from sweet muffins, try this delightful hearty variety. They're easy to fix and great for breakfast with scrambled eggs or on a brunch buffet. They're also super with soup for lunch. -Karen Davis, Springfield, Missouri
Featured In: 22 Leftover Ham Recipes
- 1-2/3 cups all-purpose flour
- 1/3 cup cornmeal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 to 2 teaspoons ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 2 eggs
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 3 tablespoons Dijon mustard
- 1 cup finely chopped fully cooked ham
- In a large bowl, combine the first eight ingredients. Combine the eggs, buttermilk, oil and mustard; stir into dry ingredients just until moistened. Fold in the ham.
- Fill greased muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.
Originally published as Dijon Ham Muffins in Taste of Home October/November 1999, p27
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Reviewed Oct. 25, 2010
"I made these muffins as a new addition to the early morning breakfast I cook almost every day. Opinions were split down the middle amongst the crew. I'm thinking I may add green onion and garlic next time."