1 1/2 c. all purpose flour
3 tbsp. granulated sugar
2 tsp. powdered mustard
1 1/2 tsp. double acting baking powder
1 1/4 tsp. baking soda
1/8 tsp. pepper
5 oz. finely diced, cooked smoked ham or Canadian bacon
3 oz. cheddar cheese, shredded
1 1/2 oz. (1/4 c.) uncooked yellow cornmeal
1 c. buttermilk (non fat is okay)
2 eggs (or egg substitute)
3 tbsp. + 1 tsp. vegetable oil

Preheat oven to 400 degrees. In medium mixing bowl sift together flour, sugar, mustard, baking powder, baking soda and pepper; add ham (or bacon), cheese, and cornmeal, mixing well.

In separate medium mixing bowl, using a wire whisk, beat together buttermilk, eggs and oil; add to ham mixture and stir until thoroughly combined (do not over mix).

Spray ten muffin pan cups with a non stick cooking spray; spoon 1/10 batter into each sprayed cup (about 3/4 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake in middle of center oven rack for 20 to 25 minutes (until muffins are lightly browned and a toothpick inserted in center comes out dry).

Remove pan from oven and carefully drain off water (it will be hot). Remove muffins from pan and set on wire rack to cool. (Serve warm.)