Savory Prosciutto Muffins

3.8 (48)
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.

Yield: 1 dozen muffins
Active Time: 25
Total Time: 45

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake the muffins until lightly browned and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Serve warm.

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.

Nutrition

Nutrition Per Serving

calories 149
fat 6 g (2 g sat, 2 g mono)
cholesterol 44 mg
carbohydrates 18 g
protein 5 g
fiber 2 g
sodium 357 mg
potassium 41 mg

Nutrition Bonus

Carbohydrate Serving 1

Exchanges 1 starch, 1 fat

From EatingWell May/June 2008