Best Basil And Prosciutto Corn Muffins Recipes
SAVORY PROSCIUTTO MUFFINS
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 From eatingwell.com
Provided by Maiden77
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 125.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 36.1, Sodium 224.7, Carbohydrate 16.5, Fiber 2.5, Sugar 1, Protein 3.9
BASIL AND PROSCIUTTO CORN MUFFINS RECIPE - (5/5)
Provided by pikassob
Number Of Ingredients 12
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).
BASIL CORN MUFFINS
Looking for a savory summertime muffin recipe? Try this basil-corn muffin, made best with fresh sweet corn!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Muffin, TransFat 0 g
BASIL CORN MUFFINS WITH GOAT CHEESE
These savory muffins are portable -- and perfect for a festive occasion, like a picnic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter and flour 12 standard muffin cups. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, sugar, and red pepper flakes. Add butter, buttermilk, and egg and whisk until combined. With a rubber spatula, fold in corn and basil.
- Fill each muffin cup with rounded 1/3 cup batter. Bake until muffins are puffed, set, and light golden on top, 25 to 30 minutes, rotating pan halfway through. Let muffins cool completely in pan on a wire rack. (Store in an airtight container, up to 3 days.) Serve with goat cheese.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love