- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 20 Servings
Ingredients
8.5 ounce package corn muffin mix
1 large egg
1/3 cup 2% milk
1/3 cup Daisy Brand Sour Cream
1 tablespoon peach preserves
2 teaspoons Dijon mustard
3 ounces deli baked ham, very thinly sliced
1/2 cup baby arugula leaves
Directions
- 1.Heat the oven to 400°F.
- 2.Spray 20 mini muffin cups with cooking spray.
- 3.Mix the muffin mix as directed on package, using the egg and milk.
- 4.Spoon the mixture into muffin cups, filling almost full.
- 5.Bake for 10 to 12 minutes or until golden brown. Remove from the pans and cool for 30 minutes.
- 6.Meanwhile, in a small bowl, mix the sour cream, preserves and mustard.
- 7.Split each mini muffin horizontally. Spread the sour cream mixture over the cut sides of the muffins.
- 8.Cut the thin ham slices in 1½-inch strips. Pleat to fit the muffins.
- 9.Fill each muffin with the ham and a couple of arugula leaves.
