Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
14 mins
15 mins
54 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°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.

  • 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.

  • Bake for 14 to 15 minutes or just until the edges are golden. (To serve today, omit Steps 4 and 5 and serve warm.)

  • Let muffins cool completely. Place in an airtight container; cover. Freeze for up to 3 months. Thaw muffins, covered, at room temperature.

  • Preheat oven to 300°F. Wrap muffins in foil. Bake about 15 minutes or until heated through.

Nutrition Facts

184 calories; fat 9g; cholesterol 51mg; saturated fat 4g; carbohydrates 20g; mono fat 2g; insoluble fiber 1g; sugars 5g; protein 6g; vitamin a 291.5IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 337mg; potassium 82mg; calcium 90.9mg; iron 0.7mg.