Ham and Cheese Yogurt Muffins -

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Ham and Cheese Yogurt Muffins

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By John Ettinger

Posted January 5th, 2008

This article is reprinted with permission from Bob's Red Mill Baking Book, by John Ettinger, (2006, Running Press)

Servings:	12
Author Notes:	Ah, breakfast in a muffin. These go great with a bowl of Bob's Steel Cut oats. You can always leave out the ham for a meatless version.
Ingredients:	3/4 cup unbleached white flour 1/2 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, lightly beaten 1 cup plain yogurt 1 tablespoon vegetable oil 2 tablespoons sugar 1/2 teaspoon vegetable oil 2 tablespoons sugar 1/2 teaspoon Dijon mustard 3/4 cup diced cooked ham 1/2 cup grated Gruyere or Swiss cheese
Instructions:	Preheat the oven to 375°F. Oil or butter a 12-cup muffin tin, or line with muffin tin liners. In a medium bowl, whisk or sift together the flours, baking powder, baking soda, and salt. In a separate bowl, beat together the egg, yogurt, oil, sugar, and mustard until well blended. whisk in the dry ingredients, then stir in the ham and cheese. Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes or until a cake tester comes out clean. Serve immediately.