An entirely different breakfast muffin

An update on the prosciutto cups I posted about last month:
This morning I made the muffins using shaved ham from the Oklahoma Food Co-op. I am happy to report that it worked just as well as the prosciutto. Just as before, I had to overlap the pieces, since few were long enough to completely line the muffin cup.
Also, rather than using finely chopped mushrooms, this time I added to the plain, Greek yogurt diced, pickled jalapeños and minced garlic. The result was more to my liking—a little kick and a lot more flavor.
We’re almost out of the jalapeños I pickled in October 2008. I consider these one of my most successful canning endeavors because they are so crisp and a versatile item to have around.

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