Reflux Friendly Cooking: Perking Up the Ol’ Brown Bag
Ham and Cheese Muffins.
With an already limited diet, it is easy to get tired of the same old thing for lunch. To mix things up, try these savory muffins as a change of pace for lunch, especially if you are looking for a place to use any leftover holiday ham.
2 cups flour (gluten free will work)
1 Tbs. baking powder
1 tsp. salt, dash of pepper
1 cup milk (rice or soy can be substituted)
1/4 cup vegetable oil
1 cup ham, diced
1 cup cheddar cheese, shredded (soy or rice can be substituted)
Preheat the oven to 350 degrees. Spray a muffin pan lightly with cooking spray. In a large bowl, mix together the flour, baking powder, salt and pepper. Add the milk, eggs and vegetable oil. Mix until combined. Gently fold in the ham and cheese. Scoop into the muffin cups to 3/4 full. Bake at 350 for 25 or 30 minutes (or until a toothpick comes out clean). Pack for lunch as a savory treat in the place of a sandwich.