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.

Marie Simmons
Source: EatingWell Magazine, Quick & Clean

Gallery

Recipe Summary

total:
45 mins
Servings:
12
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray.

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

149 calories; protein 5.4g 11% DV; carbohydrates 17.9g 6% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 1.9g; fat 5.9g 9% DV; saturated fat 2g 10% DV; cholesterol 40.1mg 13% DV; vitamin a iu 106.4IU 2% DV; vitamin c 1.5mg 3% DV; folate 7.9mcg 2% DV; calcium 44.1mg 4% DV; iron 0.3mg 1% DV; magnesium 3.1mg 1% DV; potassium 47.2mg 1% DV; sodium 357.1mg 14% DV; thiaminmg 1% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/30/2011
These didn't knock our socks off but they were pretty good all the same. Read More
Rating: 2 stars
10/08/2015
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 Read More
Rating: 4 stars
10/29/2011
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! Read More
Advertisement