Breakfast Ham and Sour Cream Muffins
51
Easy to make, and they are delicious. Make a big bunch, and perfect for a quick breakfast or an afternoon pick-me-up snack.
Ingredients
| 1 | large |
eggs
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
vegetable shortening
melted |
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 ⅓ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
rosemary leaves
dried, or 1/4 teaspoon fresh, optional |
* |
| ½ | teaspoon |
salt
|
|
| 2 ½ | ounces |
ham
finely chopped |
|
| ½ | cup |
swiss cheese
shredded |
Directions
Beat egg until light.
Add sugar, sour cream, shortening and mustard; stir well.
Add dry ingredients; stir just until moistened; do not overbeat.
Gently, stir in ham and cheese.
Fill greased muffin tins ¾ full.
Bake at 400℉ (200℃) F 20 to 25 minutes.
Yield: 12 muffins or 32 mini-muffins.
