Savory Dijon Ham Muffins

• 1 cup all-purpose flour
• 23 cup whole wheat flour
• 13 cup cornmeal
• 14 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon dry mustard
• 12 teaspoon salt
• 12 teaspoon baking soda
• 18 teaspoon ground cloves
• 12 cup egg substitute (Egg Beaters)
• 1 cup 1% low-fat milk
• 13 cup vegetable oil
• 3 tablespoons Dijon mustard
• 1 cup cooked ham, finely chopped

1. Preheat oven to 375.
2. In a bowl, combine the flours, cornmeal, sugar, baking powder, dry mustard, salt, baking soda and ground cloves.
3. In another bowl, combine the egg substitute, milk, oil and dijon mustard; combine the wet and dry mixtures, stirring until just moistened; fold in ham.
4. Fill non-stick or paper lined muffin tins, approximately 3/4 full; bake 20-25 minutes or until muffins test done.
5. Cool in pan 5 minutes, then remove to wire racks to finish cooling.
6. This recipe is an excellent candidate for OAMC use, just bake and freeze!

flour, whole wheat flour, cornmeal, sugar, baking powder, mustard, salt, baking soda, ground cloves, egg substitute, milk, vegetable oil, mustard

Taken from www.food.com/recipe/savory-dijon-ham-muffins-276651 (may not work)