Breakfast muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | tablespoons | Sugar |
| 1 | cup | Sour cream |
| 1 | tablespoon | Shortening,melted |
| 1 | teaspoon | Prepared mustard |
| 1⅓ | cup | Sifted flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | pack | (2 1/2 oz) Carl Buddig Ham, |
| Finely chopped | ||
| ½ | cup | Shredded Wisconsin Swiss |
| Cheese | ||
Directions
Beat egg until light.Add sugar,sour cream,shortening and mustard; stir well.Add dry ingredients;stir just until moistened;do not overbeat.
Gently,stir in ham and cheese.Fill greased muffin tins ¾ full.Bake @ 400 degrees 20 to 25 minutes.Yield: 12 muffins or 32 mini-muffins.