Ham And Cheese Muffins

• 1-1/4 cup Flour
• 3/4 cups Cornmeal
• 1/4 cups Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Milk
• 2 whole Eggs
• 1/3 cups Corn Oil
• 1 cup Diced Ham
• 1/2 cups Shredded Cheddar
• 1/4 cups Chopped Chives Or Scallions

1. Heat the oven to 375u0b0F. Coat a 12-cup muffin pan with cooking spray or line the wells with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended. Fold in the ham, cheese, and chives or scallions.
3. Spoon the batter into the prepared cups, filling each 3/4 full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely.
4. The muffins can be frozen in a plastic freezer bag up to 3 months.

flour, cornmeal, ubc, baking powder, baking soda, salt, milk, eggs, corn oil, ham, cheddar, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/ham-and-cheese-muffins/ (may not work)