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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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In Yakima, Washington, Roberta Morgan shares her secret filling for these savory muffins. It's a surprising mixture of deviled ham and chopped carrot, celery and onions that makes the yummy muffins hearty and moist. The hand-held recipe is perfect for on-the-go breakfasts or afternoon snacks. Ingredients:
2 tablespoons finely chopped carrot |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped onion |
1 tablespoon butter |
1 can (4-1/4 ounces) deviled ham spread |
2 cups biscuit/baking mix |
1 tablespoon sugar |
1 egg |
2/3 cup whole milk |
1/2 cup shredded cheddar cheese |
Directions:
1. In a small skillet, saute the carrot, celery and onion in butter until tender. Remove from the heat; stir in ham and set aside.
2. In a large bowl, combine biscuit mix and sugar. Whisk egg and milk; stir into dry ingredients just until moistened. Fold in cheese.
3. Fill greased or paper-lined muffin cups three-fourths full. Make an indentation in the center of each muffin; fill with 1 tablespoon ham mixture.
4. Bake at 400° for 15-17 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 10 muffins.
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