One of the early recipes I shared on this blog was for a baked Christmas ham, covered all over with pineapple slices and maraschino cherries and slathered with brown sugar mustard glaze. Just like my grandmother used to make. I was cooking with a friend in Cairo while I was there on a house-hunting trip before our move, so the photos were pretty sad, but I can tell you that the ham was spectacular.
I give you exhibit A.
These muffins are a little sweet and a little savory and the little drizzle of brown sugar mustard glaze on top is divine.
For the muffin batter:
2 cups or 250g flour
1/2 cup or 100g dark brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup or 120ml milk
1/2 cup or 120ml pineapple juice
1/2 cup or 120ml canola oil
2 slices canned pineapple in juice (about 1/2 cup when chopped or 110g)
3/4 cup or 100g sliced or chopped ham
12 small chunks pineapple
1 tablespoon dark brown sugar
1 teaspoon prepared yellow mustard
6 cocktail cherries
Preheat your oven to 350°F or 180°C and grease your muffin tin or line it with paper liners.
Cut your pineapple into small chunks and put 12 pieces in a small bowl for the topping. Add the tablespoon of brown sugar and the teaspoon of yellow mustard. Mix well.
Cut your cherries in half and set aside.
In a large bowl, mix together the flour, brown sugar, baking powder and salt. Mash the brown sugar lumps out with a fork, if necessary.
In another bowl, whisk together the eggs, milk, pineapple juice and oil.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Fold in the pineapple and ham.
Divide the batter evenly among the muffin cups.
Put one piece of the pineapple topping on each, along with a drizzle of the brown sugar mustard glaze. Add one cherry half.
Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a rack for a few minutes and then remove the muffins to cool completely.
|Now aren't those festive?|
Enjoy! Early Merry Christmas to you!