Wednesday, October 7, 2009

Ham-And-Cheese Rye Muffins

Ham and Swiss on rye takes on a whole new shape in these tasty breakfast muffins. I individually wrap these in plastic wrap and freeze them in a large ziploc bag. Hubby grabs a hard boiled egg from the fridge and one of these from the freezer on his way out the door in the morning, and by the time he gets to work, he's got his breakfast ready to go. (A few seconds in the microwave really makes them special!)

The recipe also suggests using crisp, crumbled bacon instead of the ham, and I can imagine that a sharp cheddar cheese would pair well with the smoky bacon flavor. Mix or match them any way you want!

Ham-and-Cheese Rye Muffins (from King Arthur Flour Whole Grain Baking)

2 cups (7 1/2 ounces) whole rye (pumpernickel) flour
3/4 cup (3 1/8 ounces) unbleached bread flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp onion powder
1 1/2 cups (6 ounces) shredded Swiss cheese, divided
1 large egg
1 1/2 cups buttermilk
1/2 cup (1 stick) butter, melted
4 ounces diced ham (or 1/2 pound bacon, cooked crisp and crumbled)

Preheat the oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray or line with muffin papers and spray lightly.

Whisk together the flours, baking powder, baking soda, salt and onion powder. Add 1 1/4 cup of the cheese and toss to coat the cheese with flour.

Whisk together the egg, buttermilk and melted butter in a separate bowl. Add the wet ingredients to the dry ingredients and stir well to combine. Stir in the ham.

Divide the batter among the well of the muffin tin. They will be filled almost to the top. Sprinkle the remainder of the cheese over each.

Bake for 25-27 minutes, until the cheese on top is golden and a toothpick inserted in the center of the muffins comes out clean.

Remove from oven and cool for five minutes before removing from the pan to cool completely.


June said...

These look yummy and you can be sure I'll be looking for some whole rye flour. Great idea Mags.

Lady P said...

oh ya, baby! i love the idea of freezin these little beauts
i also must admit being a whole rye flour "virgin"
i do love unexplored baking territory

Jen @ My Kitchen Addiction said...

Yum! I actually have some rye flour in my pantry because I buy it to make biscuits for my doggy (who can't have wheat). These sound delicious... Perhaps I should skip my meetings tomorrow and stay home and make these instead!

Dyan said...

Oh Miss Marge...if I only liked rye..these look as wonderful! Could I use a different flour?

stephchows said...

OMG girl you are too much!! love love love these muffins!!!

and your comment about a 6pack and pretzels made me roll yesterday hehe, and the best part if you would do it with total class too!!

Steve (gman) said...

Kind of makes "Egg McMuffin" have a whole new meaning, doesn't it? - Yum. Though I'm sure you really meant that your hubby took them for his morning snack, since you do get up and cook him a hot breakfast in the morning - don't you? :-)

Mags said...

June: Thanks! I had to order the pumpernickel flour from King Arthur and wouldn't even have had it on hand except that I needed it for one of the Bread Baker's Apprentice Challenge recipes. I was tickled to find another recipe where I could use it.

LadyP: I don't want to push you into losing your rye virginity, but I really think you'll love

Jen: YES..stay home and bake today!

Miss Dyan: (hi!) I'm not sure what to tell you to use in place of the rye, but I would think that whole wheat pastry flour, or just regular whole wheat flour might work.

Steph: Thanks! (and HEE!)

Steve: course I get up every morning and cook him a hot breakfast! (today will be the day he decides to read these comments, I just know it)

Moogie said...


I wanted to let you know that I am no longer going to do my blog. I have a health problem that is making it difficult to continue. I will try to keep checking in with you from time to time.

Best Wishes, Joann

Lady P said...

ohhhh did you see the news about our dear, dear moogie - i am completely beside myself wondering what we shall over do without her spunky verve and sass
and worried, very worried