* Exported from MasterCook *
Muffins, Savory Prosciutto
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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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
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.
Preheat oven to 400F. Coat 12 (1/2-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.
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.
S(Internet Address):
http://www.eatingwell.com/recipes/savory_prosciutto_muffins.html
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Per Serving (excluding unknown items): 166 Calories; 6g Fat (32.9%
calories from fat); 7g Protein; 21g Carbohydrate; trace Dietary
Fiber; 48mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch);
1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0102