Basil And Prosciutto Corn Muffins Recipe 55

SAVORY PROSCIUTTO MUFFINS

Steps:

• Preheat oven to 400°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.

BASIL CORN MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt with whisk. Stir in corn and basil. In medium bowl, mix milk, melted butter and egg. Stir into flour mixture, just until moistened. Divide batter evenly among muffin cups.
• Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.

BASIL AND PROSCIUTTO CORN MUFFINS RECIPE - (5/5)

Steps:

• Preheat an oven to 180 C (350 F). In a large mixing bowl add the polenta, rice flour, potato starch, Italian seasoning, soda, salt & pepper. In another mixing bowl, whisk together the sour cream, eggs, and lemon juice, and then combine with the dry ingredients. Grease a muffin tin with butter, and then place a basil leaf in the bottom of each and line each cup with prosciutto. Pour the batter in, and bake for about 20 minutes or until cooked through (in my oven they took about 30 minutes).