ham & cheese rye muffins
I was a little worried about these muffins. First of all, I didn't have buttermilk so I had to make some with the ol' vinegar trick. But I also didn't have milk, so I had to reconstitute it from powdered. Second of all, not only did I not have swiss cheese, but the cheese I did have (parmesan) was shredded, and I've found that shredded doesn't meld as well when baked. In retrospect, I should have just dumped it into the bowl of my hand blender to chop up the pieces a little, but it's too late for that now. Next time. And finally, when I dumped the "buttermilk" into the butter and egg bowl, the texture changed. The mixture became chunky or curdled. My theory is that the vinegar denatured the egg protein.
Anyway, I had no choice but to continue, so I did, and here they are. They are just OK. I think they would be great with grated cheese to get the flavor and texture of the cheese evenly distributed. Oh, I also have just a little bit less bacon than the recipe called for, so more bacon would make it better too.