Ham and Swiss on Rye Muffins | Oregonian Recipes

Ingredients

• 2 cups rye flour
• 3/4 cup unbleached bread flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1 1/2 cups shredded swiss cheese (6 ounces; divided)
• 1 egg
• 1 1/2 cups buttermilk
• 1/2 cup unsalted butter, melted (1 stick)
• 4 ounces diced ham or 8 ounces bacon, cooked crisp and crumbled