1 (8 to 12 oz.) pkg. corn bread/muffin mix
1/3 c. milk
1 tbsp. vegetable oil
1 egg
1 c. chopped, fully cooked ham
1/4 c. green onions (if desired)
2 tbsp. shredded Cheddar cheese
1/8 tsp. ground mustard

In a bowl, combine corn bread mix, mustard, milk, oil and egg just until blended. Stir in the ham and onions. Fill greased or paper-lined muffin cups half full.

Bake at 400°F for 15 to 20 minutes or until a toothpick comes out clean. Immediately sprinkle with cheese. Cool for 5 minutes before removing from pan. Serve warm.

Yield: 9 muffins.