Parmesan and Prosciutto Mini Muffins
2
Points®
Total time: 26 min • Prep: 12 min • Cook: 14 min • Serves: 24 • Difficulty: Easy
These savory bites are a great addition to any party or meal; your guests will simply love them. The adorable little muffins feature prosciutto crudo, which literally means "raw ham," and is the classic cured ham from around Parma. It’s "raw" because it’s been salted and cured rather than cooked. Be sure not to confuse it with prosciutto cotto, a cooked ham that doesn't have enough flavor for this recipe. The muffins are also flavored with Parmesan cheese, ricotta cheese, egg whites, and milk. Using both all-purpose flour and whole wheat flour adds lots of texture and an earthy nuttiness to the muffins.
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
⅔ cup(s)
Whole wheat flour
⅔ cup(s)
Grated Parmesan cheese
¼ cup(s)
Turbinado sugar
4 tsp(s)
Baking powder
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Egg whites
2 serving(s), large
Prosciutto
4 oz
Part-skim ricotta cheese
½ cup(s)
1% low fat milk
½ cup(s)
Unsalted butter
2 tbsp(s)
Instructions
1
Position rack in center of oven and preheat oven to 400°F. Spray two 12 indentation mini muffin tins with cooking spray.
2
In a large bowl, whisk together both flours, cheese, sugar, baking powder, salt and pepper.
3
In a second bowl, whisk together egg whites, prosciutto, ricotta, milk and melted butter until the mixture is fairly smooth.
4
Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon into prepared muffin tins, about 1 1/2 tablespoons per indentation.
5
Bake until browned on top and a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tins for a couple of minutes before turning muffins out and cooling them on a wire rack.
6
Yields 1 muffin per serving
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