SidesDaniel Stout

Ham and Cheese Rye Muffins

SidesDaniel Stout
Ham and Cheese Rye Muffins

Makes 12 muffins


  • 1 ¼ cups all-purpose flour
  • 1/3 cup rye flour
  • 2 tsp baking powder
  • 2 tsp sugar
  • ¼ tsp caraway seed
  • ¼ tsp onion salt
  • 1 beaten egg
  • ¾ cup milk
  • ¼ cup cooking oil
  • 2/3 cup finely chopped fully cooked ham
  • 1 ¼ cup shredded Swiss or Gruyere cheese, divided


  1. Lightly grease twelve 2 ½ inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together all-purpose flour, rye flour, baking powder, sugar, caraway seed, and onion salt. Make a well in the center.
  2. In a small mixing bowl combine egg, milk and oil; add all at once to flour mixture. Add ham and ¾ cup of the cheese. Stir just till moistened. (The batter should be lumpy.)
  3. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven about 20 minutes, or till golden brown. Sprinkle with remaining ½ cup cheese. Bake for about 1 minute more, or till cheese is melted. Remove from pans; cool slightly on racks.