Mini Corn Muffins With Prosciutto Recipe

Ingredients

• 1/2 cup yellow cornmeal
• 1/2 cup flour
• 2 tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 ounces prosciutto, minced
• 4 tablespoons melted butter
• 1/2 cup heavy cream
• 1 egg

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Prepare mini muffin tins by greasing or lining them with paper liners.
2. In a medium bowl, combine 1/2 cup yellow cornmeal, 1/2 cup flour, 2 tablespoons sugar, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt. Mix well until all the dry ingredients are incorporated.
3. Stir in the 3 ounces of minced prosciutto, ensuring it is evenly distributed throughout the dry mixture.
4. In a small bowl, combine 4 tablespoons melted butter, 1/2 cup heavy cream, and 1 egg. Whisk together until the mixture is well blended and slightly frothy.
5. Make a well in the center of the dry ingredients and pour the egg mixture into the well. Gently fold the wet mixture into the dry ingredients, being careful not to overmix; it’s okay if there are a few lumps left.
6. Using a tablespoon, drop about 2 tablespoons of batter into each mini muffin tin compartment, filling them about 2/3 full.
7. Bake in the preheated oven for about 15 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.