Quiche Muffins
A Texas–sized muffin made with San Antonio River Mill Country Style Biscuit Mix, fresh eggs, zucchini, ham, and three kinds of cheeses.
Ingredients
¾ cup - Swiss cheese, grated
¾ cup - provolone cheese, grated
¾ cup - cheddar cheese, grated
¾ cup - green onions, chopped (with green tops)
2 cups - zucchini, shredded
¾ cup - butter, unsalted, melted
2 ¼ cups - ham, diced
1 cup - milk
4 each - eggs, large
Instructions
1
Preheat oven to 350°F; oil muffin cups.
2
Stir eggs, milk, butter and biscuit mix in a bowl.
3
Stir in remaining ingredients, blending thoroughly (batter may be refrigerated overnight in an air-tight container).
4
Scoop batter into prepared muffin cups: - Jumbo cups: 1 cup batter - Mini cups: 1 tablespoon batter.
5
Bake (baking time will not be significantly affected if batter has been refrigerated): - Jumbo cups: 25 to 30 minutes - Mini cups: 15 to 18 minutes
6
Remove from oven; allow cooling slightly before removing from pan.
Yeild: 8 jumbo muffins or 96 mini muffins
Ingredients
¾ cup - Swiss cheese, grated
¾ cup - provolone cheese, grated
¾ cup - cheddar cheese, grated
¾ cup - green onions, chopped (with green tops)
2 cups - zucchini, shredded
¾ cup - butter, unsalted, melted
2 ¼ cups - ham, diced
1 cup - milk
4 each - eggs, large
The best muffin quiche in the world!!!!