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Savory Prosciutto Muffins
Savory Prosciutto Muffins
3 Reviews
From the EatingWell Kitchen
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.
- By: Marie Simmons EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons butter
- 1½ cups finely chopped onion
- ½ cup minced prosciutto, (2 ounces)
- 2 cups whole-wheat pastry flour
- 1 teaspoon minced fresh rosemary
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 1 cup nonfat buttermilk
- 2 large eggs
- 2 tablespoons extra-virgin olive oil
Preparation
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Active
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Ready In
- Preheat oven to 400°F. Coat 12 ( ½-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.
- 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.
- DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
- Serving size: 1 muffin
- Per serving: 149 calories; 6 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 5 g protein; 8 mcg folate; 40 mg cholesterol; 2 g sugars; 0 g added sugars; 106 IU vitamin A; 1 mg vitamin C; 44 mg calcium; 0 mg iron; 357 mg sodium; 47 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 1 fat
Reviews 3
October 08, 2015
By: EatingWell User
These were extremely dry abound bland
I have made other things this week with the wheat flour I am guessing that it makes things dry. Needs more prosciutto
Cons: No flavor. Very dry and bland
June 20, 2011
By: cdel97
MMMM..
They really are savory! They're moist and full of favor--I love the rosemary in them. They taste amazing as a side to dinner or even breakfast with some eggs on top
Next time, I might add more prosciutto--just a personal preference and maybe try a different kind of onion (I used red) to see if the flavor changes much.
Make sure you eat them warm!
May 01, 2010
By: EatingWell User
These didn't knock our socks off, but they were pretty good all the same.
