The following recipe is a good one to have on hand. It is quick, convenient, and can take advantage of leftovers. The kids can simply pull these muffins out of the freezer and warm them for a a no-fuss after-school snack or breakfast. Try serving them with soup or baked beans. Of course, they can also be used as a back up source of emergency food, since the muffins can be defrosted and eaten warm or cold, as needed.
- 3 cups Nutriversal Corn Bread Muffin Mix
- 1/2 cup chopped ham (deli or leftover)
- 1/2 cup shredded Swiss cheese
- 1 cup warm water
- 1 Tbsp. prepared Dijon mustard
Preheat the oven to 375 degrees. Line a muffin tin with paper liners or grease well. Combine the Nutriversal Corn Bread Muffin Mix, ham and cheese in a medium bowl. Mix well. Combine the water and mustard in a small bowl or glass cup measure. Mix well. Stir the wet ingredients into the dry ingredients. Mix until just moistened. Fill the muffin cups each about 2/3 full with batter. Bake for 15-20 minutes until golden brown.
Cook time: 30 minutes; Makes 12-24 Muffins
Questions? Comments? Variations? We want them all!