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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Placed here for safekeeping. Ingredients:
1 cup all-purpose flour |
2/3 cup whole wheat flour |
1/3 cup cornmeal |
1/4 cup granulated sugar |
2 teaspoons baking powder |
1 teaspoon dry mustard |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/8 teaspoon ground cloves |
1/2 cup egg substitute (egg beaters) |
1 cup 1% low-fat milk |
1/3 cup vegetable oil |
3 tablespoons dijon mustard |
1 cup cooked ham, finely chopped |
Directions:
1. Preheat oven to 375°.
2. In a bowl, combine the flours, cornmeal, sugar, baking powder, dry mustard, salt, baking soda and ground cloves.
3. In another bowl, combine the egg substitute, milk, oil and dijon mustard; combine the wet and dry mixtures, stirring until just moistened; fold in ham.
4. Fill non-stick or paper lined muffin tins, approximately 3/4 full; bake 20-25 minutes or until muffins test done.
5. Cool in pan 5 minutes, then remove to wire racks to finish cooling.
6. This recipe is an excellent candidate for OAMC use, just bake and freeze!
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