Corn Muffins with Prosciutto, Sun-Dried Tomatoes, and Goat Cheese
Serves 12 (serving size: 1 corn muffin)
Salty, umami-packed prosciutto and creamy, tangy goat cheese lend loads of flavor to the tender corn muffin base. You can use domestic ham instead of prosciutto, if you prefer. We find oil-packed sun-dried tomatoes to be softer than those without oil, so they're better in this dish.
1/4 cup unsalted butter, melted and cooled slightly
3 large eggs, lightly beaten
1/4 cup chopped chives
4 ounces finely chopped prosciutto, divided
1/2 cup sliced sun-dried tomatoes in oil, drained and divided
4 ounces goat cheese, crumbled and divided (about 1 cup)
Added sugars 2g
Calcium 17% DV
Potassium 6% DV
How to Make It
Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.
Whisk together flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Whisk together buttermilk, butter, and eggs in a large bowl until smooth. Add flour mixture to buttermilk mixture; stir with a wooden spoon or rubber spatula until smooth. Fold in chives, two-thirds (about 2 1/2 ounces) of prosciutto, 1/4 cup tomatoes, and 2 ounces cheese.
Divide batter evenly among cups of prepared muffin pan. Sprinkle muffins with remaining prosciutto, remaining 1/4 cup tomatoes, and remaining 2 ounces cheese.
Bake at 375°F for 20 minutes or until cheese melts and a wooden pick inserted in center of muffin comes out with moist crumbs. Remove from oven; cool on a wire rack 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins.
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