Ham and Cheese Cornmeal Morning Muffins (plattertalk)

1 1/4 c flour
3/4 c cornmeal
1/4 c sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1 c milk
2 large eggs
1/3 c corn oil
1 c finely diced ham
1/2 c shredded cheddar cheese
1/2 c finely chopped chives or green onions

Preheat the oven to 375° F. Spray a 12 cup muffin pan with non-stick spray. Using large mixing bowl and whisk combine flour, cornmeal, sugar, baking powder, baking soda and salt. In separate bowl combine the milk, eggs and oil, then pour the mix into the dry ingredients and stir until blended. Fold in the ham, cheese and chives. Pour batter into muffin pan, evenly distributing among cups. Bake muffins about 20 min until tips are lightly browned. Allow to cool on wire rack for 5 min, then remove from pan to allow to cool completely. Note: Batter can be prepared the night before and refrigerated in sealed container to save time for morning baking. Muffins can be frozen for up to 3 months for quick reheating.



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