Peach-Prosciutto Cornmeal Muffins

Savory prosciutto and sweet, juicy peaches come together beautifully in these morning muffins. If peaches aren't in season, frozen ones will work just fine.

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4.5 by 2 people

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 14 mins 400°F
  • Bake: 15 mins 300°F

Peach-Prosciutto Cornmeal Muffins

Directions

  1. Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl whisk together half-and half, eggs, and melted butter. Stir in peaches and prosciutto. Add peach mixture to cornmeal mixture; stir just until combined. Divide batter among prepared muffin cups.
  3. Bake for 14 to 15 minutes or just until the edges are golden. (To serve today, omit Steps 4 and 5 and serve warm.)
  4. Let muffins cool completely. Place in an airtight container; cover. Freeze for up to 3 months. Thaw muffins, covered, at room temperature.
  5. Preheat oven to 300 degrees F. Wrap muffins in foil. Bake about 15 minutes or until heated through.
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Nutrition Facts (Peach-Prosciutto Cornmeal Muffins)

  • Per serving:
  • 184 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 51 mg chol.,
  • 337 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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