Title: Ham 'n' Cheese Muffins
Categories: Brunch Muffins Bread
Yield: 10 Servings

1 1/2	c	Flour; all purpose
3	tb	Sugar; granulated
2	ts	Powdered mustard
1 1/2	ts	Baking powder; double-acting
1 1/4	ts	Baking soda
1/8	ts	Pepper
5	oz	Smoked ham; cooked, finely
		Diced OR Canadian bacon
3	oz	Cheddar cheese; shredded
1/4	c	Yellow cornmeal; uncooked
1	c	Buttermilk
2		Eggs
3	tb	Oil; vegetable
1	ts	Oil; vegetable

Preheat oven to 400 D. In medium mixing bowl sift together flour, sugar, mustard, baking powder, baking soda, and pepper; add ham (or bacon), cheese, and cornmeal, mixing well. In separate medium mixing bowl, using a wire whisk, beat together buttermilk, eggs, and oil; add to ham mixture and stir just until thoroughly combined (DO NOT OVERMIX). Spray ten 2 1/2-inch-diameter muffin pan cups with nonstick cooking spray; spoon 1/10th of batter into each sprayed cup (each will be about 3/4 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake in middle of center oven rack for 20 to 25 minutes (until muffins are lightly browned and a toothpick, inserted in center, comes out dry). Remove pan from oven and carefully drain off water (remember, it will be boiling hot). Remove muffins from pan and set on wire rack to cool slightly; serve warm. Freeze leftovers in resealable plastic freezer bags; then, just before serving, reheat in conventional or microwave oven.

Each serving (1 muffin) provides: 1 protein, 1 bread, 1 fat, 30 optional calories. Note: I have made without the oil and eliminated the 1 fat count-- Joyce Burton.

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