Monday, October 25, 2010

The Kids Cook Monday: Smokey Dill and Cheese Muffins

My grandma always insisted that soup was the best thing on Earth. The way she found to convince me to eat all contents from that huge white porcelain bowl was to bring something delicious as a side: Sometimes it was just plain fresh roll from her favorite bakery to be covered with butter. Other times one of her creative appetizers was there, something like stuffed cheese and ham filled potatoes.
So, for today's part of the campaign The Kids Cook Monday, here's one more way to enjoy the arrival of rainy days,and give hearty stews and soups a good company: a delicious savory muffin. The delicate dill touch enhances the smokey touch from the turkey ham. When the mix of cheeses melts inside, it create a unique texture to this impossible-to-stop-eating muffing.

Smokey Dill and Cheese Muffin
If inspired to have kids helping you, the opportunity is fantastic. They can help measuring and mixing and also chopping ham. One popular activity with the 3 years old kids is to spray the muffin pan or cups with oil.

1 cup turkey smoked ham, chopped
2 cups unbleached all -purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dill
1/2 cup Parmesan cheese
1 cup lite cheddar and jack cheeses, shredded
1 egg
1/2 cup nonfat milk
1/2 cup non fat yogurt
1/2 cup canola oil

Pre-heat oven to 400 F. Stir fry smoked ham in a hot skillet and set aside. Mix all dry ingredients in a bowl. In another bowl whisk egg with milk, yogurt and oil.  Pour the wet mix into the dry bowl gradually. Add ham, and mix the batter slowly. Bake in a greased muffin pan (or muffin cups) for about 25 minutes. Yields 12 muffins.

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