Parmesan Muffins with Prosciutto and Basil
npr.com
(Printable Recipe)
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup finely grated Parmesan cheese
½ cup minced prosciutto
1 Tbsp dried basil
10 Tbsp unsalted butter, softened
2 tsp sugar
1 tsp Dijon mustard
2 large eggs
1 ½ cups plain low-fat yogurt
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use two regular muffin tins and reduce the oven temperature to 375 degrees.
Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps.
Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth.
Divide batter evenly among muffin cups. Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.
*Warm leftovers in a 300- to 325-degree toaster oven.*
ha ha love the new header! Congrats.
These parmesan muffins sound wonderful. I bet they would rock with spaghetti.
My husband (and I – who are we kidding here) would be all over these! He's not into sweets and I bet these are great at any time of the day. I love your blog and your recipes!
Drooling here.
An upscale muffin! Sounds good.
Great flavors in this muffin. I love the parmesan and prosciutto mix.
These sound super good Steph and I look forward to trying them. "NPR app on my iPad" – is this some sort of oriental language? 🙂