Miniature chive muffin and smoked ham sandwiches - bon ap
36 sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Golden brown sugar |
| ¾ | tablespoon | Salt |
| 6 | tablespoons | (3/4 stick) unsalted butter, room temperature |
| ½ | pounds | Cooked smoked ham, sliced 1/8 inch thick |
| 1 | cup | Milk |
| ¼ | cup | (1/2 stick) butter, melted |
| 1 | Egg | |
| ½ | cup | Chopped fresh chives |
| Coarsely ground pepper | ||
| Fresh chives, cut into 2 inch pieces | ||
Directions
CHIVE MUFFIN
SANDWICHES
For muffins: Preheat oven to 400'F. Lightly butter 36 miniature muffin cups (3 tins). Sift first 5 ingredients into medium bowl.
Whisk milk, melted butter and egg in small bowl; stir in chives. Make well in center of flour mixture. Slowly add liquid ingredients and mix until just blended.
Spoon batter into prepared muffin tins, filling each ¾ full. Bake until light brown on top, about 18 minutes. Remove muffins from tins and cool on rack. (Can be prepared ahead. Seal in plastic bags and refrigerate 2 days or freeze up to 3 weeks. Bring to room temperature before continuing.)
For sandwiches: Slice muffins in half crosswise. Spread with butter.
Place 2 to 3 small pieces ham on bottom half of each muffin, draping excess ham over sides. Grind pepper over ham. Place 1 or 2 chive pieces on each. Replace muffin tops. Arrange sandwiches on platter.
(Can be prepared 3 hours ahead. Cover tightly with plastic wrap.
Refrigerate.) Serve at room temperature.
Bon Appetit/August/89 Scanned & fixed by Di and Gary