Ham Muffin­wiches

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - FAST CASUAL - —Jenny Wiebe, Villa Hills, KY

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.

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