Title: Ham-And-Cheese Muffins
Categories: Bread
Yield: 12 Servings
| LISA CRAWLEY TSPN00B |
| 1 3/4 | c | Flour |
| 1/3 | c | Rye Flour |
| 2 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1 | tb | Light Brown Sugar |
| 1/3 | c | Cooked Ham; finely chopped |
| 1/2 | c | Swiss Cheese; shredded |
| 1 | lg | Egg; lightly beaten |
| 1 | c | Milk |
| 1/4 | c | Vegetable Oil |
| 3/4 | ts | Spicy Brown Mustard |
| 1/2 | ts | Worcestershire Sauce |
| 3 | | Drops Hot Sauce |
Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a
well in center of mixture. Combine egg and next 5 ingred.; add to dry
ingred., stirring just until moistened. Spoon into greased muffin pans,
filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately.
Yield: 1 dozen.