Quiche Muffins from Guenther House Recipe
1 C. milk
2/3 C. unsalted butter, at room temperature
3 C. San Antonio River Mill Brand Country Style Biscuit Mix*
2 1/4 C. diced ham
2 C. shredded zucchini
3/4 C. chopped green onion (with green tops)
3/4 C. grated Cheddar cheese
3/4 C. grated Swiss cheese
3/4 C. grated provolone cheese
Preheat oven to 350°F. Oil muffin cups or spray with nonstick vegetable
spray. Stir eggs, milk, butter and biscuit mix in a bowl. Stir in ham, zucchini,
green onion and cheeses, blending thoroughly. (At this point, batter may be
refrigerated overnight in an air-tight container.)
Scoop batter into prepared muffin cups. (Use jumbo cups to make luncheon-size muffins, or standard size, or mini cups for appetizers.) For jumbo cups, use about 1 cup batter. For mini cups, use about 1 tablespoon batter. Bake jumbo or large cups for 25 to 30 minutes; mini cups should bake about 15 to 18 minutes. Remove from oven when golden brown; allow to cool slightly before removing from pan.
Makes 8 jumbo muffins, 16 standard muffins, or 96 mini muffins.
*Note: If unavailable, use regular biscuit mix.
Recipe from Razzle Dazzle Recipes
All graphics from Simply Debbie's