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Deli Muffins
These muffins taste like a deli sandwich! The savory ham and cheese with the kick of mustard and dill all wrapped up in a whole wheat muffin! Serve with pickles and extra mustard for a unique addition to the brunch table.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups sifted whole wheat flour (whole wheat flour can be dense, sifting creates a lighter muffin)
- 1 large egg, beaten
- 3 tsp baking powder
- ½ tsp salt
- ½ tsp dried dill
- 3 TBSP whole grain mustard
- 2/3 cup of either whole milk or 2%
- 1/3 cup of canola oil
- 1 ½ cup of diced ham (1/2 inch pieces)
- 1 ½ cup of shredded pepper jack cheese
Instructions
- Pre-heat oven to 400 degrees
- Spray a 12-cup muffin tin lightly with canola oil
- Whisk the flour, salt, dill and baking powder together in a large bowl. Add the shredded cheese, toss to coat
- In a small bowl, whisk the egg, oil and milk. Add to dry ingredients, stir but don’t overmix the batter. Add the mustard and ham and mix well. Batter will be stiff – add just a little more mustard to moisten if needed.
- Spoon mix into prepared pan, bake for about 18 to 20 minutes (toothpick should come out clean)
- Cool for a few minutes, remove from pan. Serve with extra mustard and pickles
Notes
Your choice of cheese will dictate the flavor. A milder cheese would be Swiss, and a notch up would be horseradish cheddar. There are spicier ones, too, but if the cheese is too spicy, it may overpower the overall taste. After trial and error, pepper jack cheese was just right for my audience. Cook’s choice.