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.
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
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.
149 calories;6.0 g fat(2.0 g sat); 2.0 g fiber; 18.0 g carbohydrates; 5.0 g protein; 8.0 mcg folate; 40 mg cholesterol; 2.0 g sugars; 0.0 g added sugars; 106.0 IU vitamin A; 1.0 mg vitamin C; 44.0 mg calcium; 0.0 mg iron; 357 mg sodium; 47.0 mg potassium
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
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.