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Ham and Cheese Corn Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Yield: Makes 2 loaves (24 slices)
Ingredients:
1/2
cup finely chopped onion
2
cups whole wheat flour
4-1/4
to 4-1/2 cups all-purpose flour, divided
2
cups uncooked old-fashioned oats
1/4
cup sugar
2
packages quick-rising active dry yeast
1-1/2
teaspoons salt
1-1/2
cups water
1-1/4
cups fat-free (skim) milk
1/4
cup margarine
1
cup finely shredded carrots
3
tablespoons dried parsley flakes
1
tablespoon margarine, melted
Preparation:
1.
Spray small nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Cook and stir onion 3 minutes or until tender. Set aside.
2.
Stir together whole wheat flour, 1 cup all-purpose flour, oats, sugar, yeast and salt in large mixer bowl. Heat water, milk and 1/4 cup margarine in medium saucepan over low heat until mixture reaches 120° to 130°F. Add to flour mixture. Blend at low speed just until dry ingredients are moistened; beat 3 minutes at medium speed. Stir in carrots, onion, parsley and remaining 3-1/4 to 3-1/2 cups all-purpose flour until dough is no longer sticky.
3.
Knead dough on lightly floured surface 5 to 8 minutes or until smooth and elastic. Place in large bowl lightly sprayed with cooking spray; turn dough over. Cover and let rise in warm place about 30 minutes or until doubled in bulk.
4.
Spray two 8X4-inch loaf pans with cooking spray. Punch dough down. Cover and let rest 10 minutes. Shape into 2 loaves; place in pans. Brush with melted margarine. Cover; let rise in warm place 30 minutes or until doubled in bulk. Meanwhile, preheat oven to 350°F.
5.
Bake 40 to 45 minutes or until bread sounds hollow when tapped. Remove from pans; cool on wire racks.
Nutritional Information:
| Serving Size: 1 slice (1/12 of 8x4-inch loaf) | |
| Sodium | 174 mg |
| Protein | 5 g |
| Fiber | 3 g |
| Carbohydrate | 32 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 17 % |
| Calories | 179 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2 |
