Mini Corn Muffins With Prosciutto
Ready In: 25 mins
Yields: 24 muffins
Ingredients
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup flour
- 2 tablespoons sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 ounces prosciutto, minced
- 4 tablespoons melted butter
- 1⁄2 cup heavy cream
- 1 egg
Directions
- Preheat oven to 400. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.
- Stir in minced prosciutto.
- In a small bowl, combine melted butter, cream and egg. Whisk until well blended.
- Make a well in the center of the dry ingredients and pour in egg mixture. Fold egg mixture into dry ingredients.
- Drop 2 tablespoons batter into mini muffin tins and bake until golden and cooked through, about 15 minutes.
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