Deviled Ham Muffins

• 2 tablespoons finely chopped carrot
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped onion
• 1 tablespoon butter
• 1 can (4-1/4 ounces) deviled ham spread
• 2 cups biscuit/baking mix
• 1 tablespoon sugar
• 1 large egg
• 2/3 cup whole milk
• 1/2 cup shredded cheddar cheese

1. In a small skillet, saute the carrot, celery and onion in butter until tender. Remove from the heat; stir in ham and set aside.
2. In a large bowl, combine biscuit mix and sugar. Whisk egg and milk; stir into dry ingredients just until moistened. Fold in cheese.
3. Fill greased or paper-lined muffin cups three-fourths full. Make an indentation in the center of each muffin; fill with 1 tablespoon ham mixture.
4. Bake at 400u0b0 for 15-17 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

carrot, celery, onion, butter, biscuitbaking, sugar, egg, milk, cheddar cheese

Taken from www.tasteofhome.com/recipes/deviled-ham-muffins/ (may not work)