Deviled Ham Muffins Petite
Tomato sauce - 1⁄2 Cup (8 tbs)
Instant minced onion - 1⁄2 Teaspoon
Shredded sharp cheddar cheese - 1⁄2 Cup (8 tbs)
Deviled ham - 2 1⁄4 Ounce (1 Can)
Egg - 1 , slightly beaten
Biscuit mix - 2 Cup (32 tbs)
Sugar - 2 Tablespoon
Egg - 1 , well beaten
Milk - 2⁄3 Cup (10.67 tbs)
Combine tomato sauce and onion in a saucepan and bring to boiling over low heat.
Stir in cheese and ham; heat until cheese is melted and mixture is well blended.
Stir some of the mixture into slightly beaten egg and return to saucepan, stirring vigorously.
Cook over low heat, stirring constantly, about 3 minutes.
Set aside to cool.
Combine biscuit mix and sugar in a bowl.
Add a mixture of remaining egg and milk to dry ingredients; stir with spoon until blended.
Spoon 1 teaspoon of batter into each greased 2-inch muffin-pan well.
Add 1 teaspoon of deviled ham mixture.
Fill wells about 3/4 full with batter.
Bake at 400°F 15 to 18 minutes, or until lightly browned.