HAM MUFFINS
12 ounces ham
1/4 cup green pepper, minced, 1 1/2 ounces
1 stalk celery, minced
1/4 teaspoon onion powder
1/4 teaspoon pepper
1 tablespoon chives, minced
1 tablespoon fresh parsley, chopped
Dash cayenne
3 eggs
6 ounces cheddar cheese, shredded
Grind the ham in a food processor until finely minced. Blend all of the ingredients in a large bowl. Spoon into 12 well-greased muffin cups. Place the muffin tin on a foil-lined rimmed baking sheet just in case the grease overflows, like mine did. Bake at 350º 30-35 minutes until golden brown. Leave the muffins in the tin on a cooling rack for 10 minutes to allow them to set up a bit. Remove from the tin and serve hot with your choice of sauce.
Makes 12 muffins
Can be frozen
Per Serving: 129 Calories; 9g Fat; 10g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
This is a ham version of the Tuna Muffins. They taste good, but not as good as the tuna ones. The ham is more crumbly than the tuna so they are more fragile. Be sure NOT to add any salt to the recipe. The ham has plenty of salt on its own. You could serve these with Tartar Sauce, Chipotle Mayo, Creamy Jalapeño Sauce or Outback Onion Sauce.