Monday, April 09, 2007

Leftover Easter ham?
--Ham-and-Cheese Rye Muffins

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

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?


Claire said...

Most of my savory recipes don't call for grains but I try to use whole wheat flour and oatmeal whenever possible.

Kim said...

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!

Heather said...

I am trying to cook with more whole grains. I always worry about the items getting to heavy.

katrina said...

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.