Parmesan and Prosciutto Mini Muffins

Total Time
26 min
12 min
14 min
These savory bites are a great addition to any party or meal. Double the recipe and freeze some for a wonderful side any time.


cooking spray

4 spray(s)

all-purpose flour

0 cup(s)

whole wheat flour

0 cup(s)

grated Parmesan cheese

¼ cup(s), Parmigiano-Reggiano, finely grated


4 tsp

baking powder

2 tsp

table salt

½ tsp

black pepper

½ tsp, freshly ground

egg white(s)

2 large, at room temperature

Casa Italia Prosciutto

4 oz, or other proscuitto crudo, thinly sliced, minced

part-skim ricotta cheese

½ cup(s)

low-fat milk

½ cup(s)

unsalted butter

2 Tbsp, melted and cooled


  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. Yields 1 muffin per serving.


Prosciutto crudo — literally, raw ham — is the classic cured ham from around Parma. It’s raw because it’s been salted and cured, rather than cooked. Don’t confuse it with prosciutto cotto, a cooked ham without enough flavor for these muffins.

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