Ham-and-Swiss Muffins

Southern Living
12 (3-inch) muffins


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3 tablespoons butter or margarine
1 medium sweet onion, finely chopped
1 1/2 cups cups all-purpose baking mix
2 cups (8-ounces) shredded Swiss cheese, divided
1/2 cup milk
2 tablespoons Dijon mustard
1 large egg
1 cup finely chopped cooked ham
Poppy seeds (optional)


Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.

Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.

Stir together milk, Dijon mustard, and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion and ham. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup cheese. Sprinkle with poppy seeds, if desired.

Bake at 425º for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Note: Substitute mini muffin pans for regular pans, if desired. Bake at 425º for 14 minutes or until golden. Makes 2 1/2 dozen mini muffins.

Created date

October 2003