Ham & Cheese Rye Muffins

I love these! They sound a bit odd, but if you like a savory muffin, these are for you!

2 cups whole rye flour
3/4 cup unbleached bread flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp onion powder
1 1/2 cups grated Swiss cheese, divided
1 large egg
1 1/2 cups buttermilk
1/2 cup unsalted butter, melted
4 oz diced ham or 1/2 lb bacon, cooked crisp and crumbled

Preheat oven to 375. Lightly grease a muffin tin or line with papers and coat the paper well with nonstick spray; the cheese tends to make them stick a bit. (I've found these work better w/o papers.) Whisk flours, baking powder, baking soda, salt,and onion powder in a large bowl. Add 1 1/4 cup Swiss cheese, tossing to coat.

In a separate bowl, whisk together the egg, buttermilk and melted butter. Add, all at once, to the flour mixture, and stir until evenly moistened. Stir in ham.

Scoop the batter into the prepared pan, and sprinkle the remaining 1/4 cup of cheese over the tops. Bake the muffins until the cheese on top is toasted golden brown and a cake tester inserted into the center comes out clean, 25-27 minutes. Remove from oven and allow the muffins to cool in the pan for 5 minutes, then turn them onto a rack to finish cooling or serve warm.

~King Arthur Flour Whole Grain Baking