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.
Make Ahead Tip: Prepare onion-prosciutto mixture, sift together dry ingredients and sift together wet ingredients; keep each separate; cover and refrigerate for up 1 day. Combine components to create batter just before baking.
- 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
Preheat oven to 400 degrees F. 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
149 calories; 6g total fat; 2g total saturated fat; 44mg cholesterol; 357mg sodium; 18g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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