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Savory Prosciutto Muffins
“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.”
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
1Preheat oven to 400°F. Coat 12 ( ½-cup) muffin cups with cooking spray.
2Melt 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.
3Whisk 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.
4Fold 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.
5Bake 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.