An entirely different breakfast muffin

An update on the prosciutto cups I posted about last month:
breakfast
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.
IMG_1399.JPG
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s