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Dijon Ham Muffins

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    14 muffins


  • 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.
Nutrition Facts
1 each: 165 calories, 7g fat (1g saturated fat), 36mg cholesterol, 395mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 5g protein.

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  • BakinGymnast
    Dec 31, 2011

    These are very good! They sort of remind me of corn dogs, only more sophisticated. They taste great with soup and for breakfast!

  • ValerieMS
    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.