These can be baked in loaf pans or in cupcake liners.
- 1/2 c. canola oil
- 1/4 c. light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 c. sour cream
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 1/4 tsp. dill
- 1/4 tsp. crushed rosemary
- 1/4 tsp. ground thyme
- 1/4 tsp. dried parsley
- 2 c. bread flour
- 1 c. diced ham
- 1 c. diced apple
- 1/2 c. shredded Colby-Jack cheese
- cupcake liners if making muffins
Yields Approximately 12 mini loaves or 1 1/2 dozen muffins
Preheat oven to 350 degrees Fahrenheit. Combine canola oil, eggs, and brown sugar. Add sour cream and mix until mixture lighter in color and fluffy. In a bowl, stir together the baking powder, salt, spices, and flour. Add the flour mixture to the wet ingredients and mix until just combined. Add the ham, apple, and cheese and mix to combine.
Place dough into greased mini-loaf pans or into cupcake-wrapper-lined muffin tin. Bake mini loaves for 23-25 minutes until lightly browned and an inserted toothpick comes out clean. Bake muffins for 20-22 minutes until lightly browned and an inserted toothpick comes out clean.