Serve these savory biscuitlike muffins for breakfast or along with a hearty bowl of soup. —Doris Heath, Franklin, North Carolina
- 2 cups self-rising flour
- 1/2 teaspoon baking soda
- 1 cup milk
- 1/2 cup mayonnaise
- 1/2 cup finely chopped fully cooked ham
- 1/2 cup shredded cheddar cheese
- In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 425° for 16-18 minutes or until muffins test done. Yield: about 1 dozen.
Originally published as Ham and Cheese Muffins in Taste of Home April/May 1996, p12
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