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 prosciutto, if preferred.
1 dozen muffins
2 tablespoons butter
1 1/2 cups finely chopped onion
1/2 cup minced prosciutto, (2 ounces)
2 cups whole-wheat pastry flour
1 teaspoon minced fresh rosemary
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup nonfat buttermilk
2 large eggs
2 tablespoons extra-virgin olive oil
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.
Tips & Notes
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
6 g fat
( 2 g sat , 2 g mono
44 mg cholesterol; 18 g carbohydrates; 5 g protein; 2 g fiber; 357 mg sodium; 41 mg potassium.