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  • Savory Procuitto Muffins

    1 vote
    Savory Procuitto Muffins
    Prep: 25 min Cook: 20 min Servings: 12
    by Deborrah Justice
    92 recipes
    >

    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

    Directions

    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.
    6. To Make Ahead: 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

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