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Peach-Prosciutto Cornmeal Muffins

Makes: 12 servings
Prep 25 mins Bake 400°F 14 mins Bake 300°F 15 mins Freeze  up to 3 months
Peach-Prosciutto Cornmeal Muffins
Ingredients
  • 1  cup  yellow cornmeal
  • 3/4  cup  all-purpose flour
  • 3  tablespoons  sugar
  • 2 1/2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 3/4  cup  half-and-half or light cream
  • 2  eggs
  • 1/4  cup  butter, melted and cooled
  • 1  cup  chopped fresh or frozen unsweetened peaches
  • 4  ounces  thinly sliced prosciutto, chopped
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.

Nutrition Facts (Peach-Prosciutto Cornmeal Muffins)
  • Servings Per Recipe 12,
  • cal. (kcal) 184,
  • Fat, total (g) 9,
  • chol. (mg) 51,
  • sat. fat (g) 4,
  • carb. (g) 20,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 6,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 337,
  • Potassium (mg) 82,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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