Ham-and-Cheese Rye Muffins
King Arthur Flour Whole Grain Baking Copyright 2006
2 cups (7 ½ ounces) whole rye (pumpernickel) flour
¾ cup (3 1/8 ounces) unbleached bread flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon onion powder
1 ½ cups (6 ounces) grated Swiss cheese
1 large egg
1 ½ cups (12 ounces) buttermilk
½ cup (1 stick, 4 ounces) unsalted butter, melted
4 ounces diced ham or ½ pound bacon, cooked crisp and crumbled I used ham
Preheat the oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers well with nonstick spray; the cheese tends to make them stick a bit.
Whisk together the flours, baking powder, baking soda, salt and onion powder in a large mixing bowl. Add 1 ¼ cups of the Swiss cheese, tossing it in the flour mixture to coat it.
In a separate bowl, whisk together the egg, buttermilk and melted butter. Add, all at once, to the flour mixture, and stir until evenly moistened. Stir in the ham (or bacon).
Scoop the batter into the prepared pan, and sprinkle with the remaining ¼ cup of cheese over the tops. Bake the muffins until the cheese on top is toasted golden brown and a cake tester inserted into the center comes out clean, 25 to 27 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling, or serve warm.
Makes 1 dozen. Per muffin: 21g whole grains, 254 cal, 14 g fat, 11 g protein, 23 g complex carbs, 5 g fiber, 59 mg chol, 448 mg sodium, 278 mg potassium, 122RE vit A, 2 mg iron, 260 mg calcium, 385 mg phosphorus
King Arthur Flour Whole Grain Baking Copyright 2006
2 cups (7 ½ ounces) whole rye (pumpernickel) flour
¾ cup (3 1/8 ounces) unbleached bread flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon onion powder
1 ½ cups (6 ounces) grated Swiss cheese
1 large egg
1 ½ cups (12 ounces) buttermilk
½ cup (1 stick, 4 ounces) unsalted butter, melted
4 ounces diced ham or ½ pound bacon, cooked crisp and crumbled I used ham
Preheat the oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers well with nonstick spray; the cheese tends to make them stick a bit.
Whisk together the flours, baking powder, baking soda, salt and onion powder in a large mixing bowl. Add 1 ¼ cups of the Swiss cheese, tossing it in the flour mixture to coat it.
In a separate bowl, whisk together the egg, buttermilk and melted butter. Add, all at once, to the flour mixture, and stir until evenly moistened. Stir in the ham (or bacon).
Scoop the batter into the prepared pan, and sprinkle with the remaining ¼ cup of cheese over the tops. Bake the muffins until the cheese on top is toasted golden brown and a cake tester inserted into the center comes out clean, 25 to 27 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling, or serve warm.
Makes 1 dozen. Per muffin: 21g whole grains, 254 cal, 14 g fat, 11 g protein, 23 g complex carbs, 5 g fiber, 59 mg chol, 448 mg sodium, 278 mg potassium, 122RE vit A, 2 mg iron, 260 mg calcium, 385 mg phosphorus
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I needed something savory and portable for breakfast. I've been taking a side trip through McDonald's drive-thru in the morning way too often lately. I did hesitate when I saw how much butter and fat these muffins contained but I figured they were probably no worse than what I had been eating from McDonald's.
These did taste like a ham and cheese on rye sandwich. A little bit of caraway in there might have been nice too. One muffin was very satisfying for breakfast but I wish these were a bit lower in fat and calories.
I'm just getting acquainted with this cookbook. The bread recipes are generally too large for my bread machine so I'll either have to make them by hand or buy a bigger bread machine (who knows maybe I'll get lucky at a yard sale this summer). As you can see, whole grain doesn't necessarily mean healthy, although I suppose it is healthier to use whole grain flours instead of white flour in a high-fat recipe.
My dishwasher is still dead. I can't bring myself to start shopping for a new one nor can I bring myself to sink more money into this one. I do need to buy some rubber gloves since I have dishpan hands after only a few days of washing dishes.
The good news is that we're having Easter leftovers for dinner tonight, courtesy of my husband's grandmother. It will be nice to have a weeknight off from cooking.
Blast From The Past: Ham and Egg Enchiladas from October 2005, another good use for leftover Easter ham. I've made that recipe several times.
Question of the Day: Do you cook with whole grains?
5 comments:
Most of my savory recipes don't call for grains but I try to use whole wheat flour and oatmeal whenever possible.
You could try using some lowfat yogurt in place of some of the butter, as well as a lower-fat cheese to decrease the calorie and fat content.
These sound great!
I am trying to cook with more whole grains. I always worry about the items getting to heavy.
i love cooking with whole grains. i have that book and have been averaging about 2 a week since i go tit for christmas. i LOVE IT it does have many lower fat and cal recipes tho, that was one of the higher ones i think. the next time you make pie crust, sub a little barley lour for the reg flour. it sounds weird but its AMAZING!!! yeah i cook/ bake with whole grains all the time.
I felt like I rarely used whole grains until I got this cookbook (that is why I bought it!), and now it is fairly often. I haven't made these muffins yet, but will someday as part of my quest to try all of the recipes in my cookbooks. I really like most of their pancake and waffle recipes and quite a few of their muffins and quick breads are among my favorites, whole grain or not. I found that chocolate and whole grains are great (their brownie recipe is my personal favorite), but I don't like the taste of whole wheat in a white cake, most scones or biscuits or cobbler toppings, or many pie crusts. I won't make ones I don't love again just for the extra fiber; I would rather just eat more fruits and veggies and have the regular version if it tastes better. Though some of their fillings and frostings were good enough to transpose on a regular cobbler topping or pie crust or cake! The oddest recipes in the book were some of the puddings, which got a bite each (tropical quinoa custard, if I recall - bleh!). They of course have lots of delicious whole grain loaf breads, which you could always make at 66% in your machine, although doing the math might not be worth your time. This book has been such an adventure and taught me so much, though, and I am very glad that I got it. And you can't beat their customer service and baking hotline!
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