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Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray.

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  • 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.

Tips

Make Ahead Tip: Prepare Steps 2 & 3, keeping the onion mixture, dry and wet ingredients separate; cover and refrigerate for up 1 day. Continue with Step 4 just before baking.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

Per Serving:

149 calories; protein 5.4g; carbohydrates 17.9g; dietary fiber 2.3g; sugars 1.9g; fat 5.9g; saturated fat 2g; cholesterol 40.1mg; vitamin a iu 106.4IU; vitamin c 1.5mg; folate 7.9mcg; calcium 44.1mg; iron 0.3mg; magnesium 3.1mg; potassium 47.2mg; sodium 357.1mg.

Exchanges:

1 starch, 1 fat

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