Chopped onion caramelized in butter gives these muffins a sweet and savory flavor. The prosciutto adds a hit of salt and richness. Serrano ham or other cured ham can be used in place of the prosciutto, if preferred.
1 dozen muffins
Active Time: 25 minutes |
Total Time: 45 minutes
2 tablespoons butter
1 1/2 cups finely chopped onion
1/2 cup minced prosciutto, (2 ounces)
2 cups whole-wheat pastry flour
1 teaspoon minced fresh rosemary
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup nonfat buttermilk
2 large eggs
2 tablespoons extra-virgin olive oil
Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray.
Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 5 minutes. Stir in prosciutto and cook, stirring, for 2 minutes. Remove from the heat.
Whisk flour, rosemary, baking powder, baking soda, salt and pepper in a large bowl until combined. Whisk buttermilk, eggs and oil in a medium bowl until blended.
Fold the onion mixture and buttermilk mixture into the dry ingredients with a rubber spatula until evenly moistened. Divide the batter among the prepared muffin cups.
Bake the muffins until lightly browned and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Serve warm.
Per muffin :
6 g Fat;
2 g Sat;
2 g Mono;
44 mg Cholesterol;
18 g Carbohydrates;
5 g Protein;
2 g Fiber;
357 mg Sodium;
41 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 fat
Tips & Notes
Make Ahead Tip: Prepare Steps 2 & 3, keeping the onion mixture, dry and wet ingredients separate; cover and refrigerate for up 1 day. Continue with Step 4 just before baking.