Here are some Mini Muffins I made a couple weeks ago for a brunch. They were so good, several people asked for the recipe. FYI, I made 2 batches in 2 different flavors. Choose your favorite and serve for brunch OR appetizers!
Ham and Cheddar Mini Muffins
- 3 Tbsp. butter
- 1 medium sweet onion, finely chopped
- 1 1/2 cups Bisquick
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 large egg
- 1/2 cup finely chopped cooked ham
- 1/2 cup “Real Bacon”
Melt butter over medium-high heat; add onion, and saute until tender. Combine bisquick and cheese in a large bowl; make a well in center of mixture.
Stir together milk and egg, blending well; add to cheese mixture, stirring until moist. Stir in onion, ham, and bacon. Spoon into lightly greased(PAM) mini muffin pans, filling 2/3 full. Bake at 425 for 18 minutes. Let stand 2-3 minutes before removing from pan. Makes 2 1/2 dozen.
For Ham and Swiss muffins: Use shredded Swiss cheese instead of cheddar; use 1 cup finely chopped cooked ham (omit the bacon); and add 2 Tbsp Dijon mustard with milk and egg. Proceed as directed above.