1 cup self-rising flour
cup chopped ham
1/3 cup canned corn kernels, drained
cup red bell pepper, seeded and chopped
2 teaspoons chopped Italian parsley
4 tablespoons unsalted butter, melted
cup whole milk
Preheat oven to 425 degrees. Brush 24 mini muffin cups with oil. Sift the flour into a large bowl. Add the ham, corn, pepper, and parsley and stir to combine. Mix the melted butter, milk, and egg in a bowl. Make a well in the center of the flour mixture and add the ham mixture. Mix the dough lightly until the ingredients are just combined.
Spoon the mixture into the muffin cups. Bake for 15 to 20 minutes or until golden.
Yield: 24 mini muffins
Source: Ready, Steady Spaghetti: Cooking for Kids and With Kids, by Lucy Broadhurst (Andrews McMeel, $19.99)
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