| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Swiss |
Breads, Muffins |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
LISA CRAWLEY TSPN00B
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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