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Deviled Ham Muffins

Deviled Ham Muffins

"In Yakima, Washington, Roberta Morgan shares her secret filling for these savory muffins. It's a surprising mixture of deviled ham and chopped carrot, celery and onions that makes the yummy muffins hearty and moist. The hand-held recipe is perfect for on-the-go breakfasts or afternoon snacks."
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25 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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. In a large bowl, combine the biscuit mix and sugar. Whisk the egg and milk; stir into dry ingredients just until moistened. Fold in cheese.
  2. 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. Bake at 400 degrees F for 15-17 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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Great recipe! I decided to make a few less muffins and make them bigger. Next time I will make them as instructed and I might put half the muffin mix in, deviled ham filling, and then the rest...

This was good, maybe not 5 stars good but definitely worth trying. I thought there was a bit too much dough and too little topping - I'd double the topping or halve the dough if I were to make i...

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