Ham and Chive Mini Muffin Appetizers

This is a great make ahead appetizer. Also good when served with soup, such as my Corn Chowder. The sauce/spread is particularly good. This has been modified from an old Holiday Appetizer magazine.

• Ready In: 35 mins
• Serves: 36

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1  tablespoon sugar
• 1  tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1  cup skim milk
• 1⁄4 cup  oil
• 1⁄4 cup egg substitute (or one large egg)
• 2  tablespoons dried chives
• 1⁄4 cup honey
• 1⁄4 cup Dijon mustard
• 1⁄4 cup low-fat mayonnaise
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄2 lb  sliced deli ham

Directions

1. Preheat oven to 400°F
2. Spray 36 mini muffin tins with cooking oil spray.
3. Whisk dry ingredients together.
4. Whisk together the milk, oil, egg or substitute, and dried chives. Let this mixture set for a couple of minutes to soften chives and bring out their flavor.
5. Stir wet and dry ingredients together until just blended.
6. Spoon mixture into muffin tins, filling each about 3/4 full.
7. Bake for 15-20 minutes, or until lightly browned (my oven takes 17-18 minutes). Cool on racks.
8. These can be made ahead, sealed in plastic bags and refrigerated or even frozen.
9. Mix honey, mustard, mayonnaise, and Worcestershire sauce.
10. This can also be made ahead if covered and refrigerated (only for a day or two).
11. To assemble: Cut each muffin in half crosswise, spread each half with honey sauce.
12. Drape ham slices over bottom half, letting some hang over sides. Replace muffin top.
13. Arrange on a platter; garnish with fresh chives or parsley. Cover tightly with plastic wrap and refrigerate until about 1/2 hour before serving. Or serve right away.
14. These are best if they come back to room temperature before eating.