TAKES: 30 min. MAKES: 4 servings
I created this recipe when looking for something to pack for lunch. I had leftover ham but no bread, so I got crafty with a box of corn bread mix. These freeze well and are a handy on-the-go breakfast, lunch or dinner.
1 large egg, lightly beaten
1/₃ cup 2% milk
1 Tbsp. canola oil
1/₈ tsp. ground mustard
1 pkg. (81/2 oz.) corn bread/muffin mix
1 cup chopped fully cooked ham
2 green onions, thinly sliced
2 Tbsp. shredded cheddar cheese
1. Preheat oven to 400°. Whisk together first four ingredients. Add muffin mix; stir just until moistened. Fold in ham and green onions. Fill eight greased or paper-lined muffin cups half full.
2. Bake muffins until a toothpick inserted in center comes out clean, 15-20 minutes. Immediately sprinkle with cheese. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
PER SERVING 186 cal., 8g fat (2g sat. fat), 37mg chol., 483mg sod., 22g carb. (7g sugars, 2g fiber), 7g pro.
Diabetic exchanges: 11/2 starch, 1 lean meat, 1 fat.