I adapted a recipe I found over at Food.com -- the site formally known as Recipezaar. The muffins are great for breakfast, brunch, as a side to a cup of soup or even as an afternoon snack. Try serving them with a little apricot jam. I know it sounds a little weird, but it's good! (Think about it: Baked hams are often basted with apricot jam.)

Savory Dijon Ham Muffins
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup cornmeal
1/4 cup granulated sugar
2 tsp. baking powder
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground cloves
2 eggs
1 cup rice milk
1/2 cup canola oil
3 tbsp. Dijon mustard
1 cup cooked ham, finely chopped
Preheat oven to 375 degrees. In a bowl, combine the flours, cornmeal, sugar, baking powder, dry mustard, salt, baking soda and ground cloves.
In another bowl, combine the eggs, rice milk, oil and Dijon mustard; combine the wet and dry mixtures, stirring until just moistened; fold in ham.
Fill nonstick or paper-lined muffin tins, approximately three-quarters full; bake 20-25 minutes or until muffins test done.
Cool in pan five minutes, then remove to wire racks to finish cooling.