Peach-Prosciutto Cornmeal Muffins

4.5
(2)

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.

Peach-Prosciutto Cornmeal Muffins
Photo: Andy Lyons
Prep Time:
25 mins
Bake Time:
14 mins
Bake Time:
15 mins
Total Time:
54 mins
Servings:
12

Ingredients

  • 1 cup yellow cornmeal

  • ¾ cup all-purpose flour

  • 3 tablespoon sugar

  • 2 ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup half-and-half or light cream

  • 2 eggs

  • ¼ cup butter, melted and cooled

  • 1 cup chopped fresh or frozen unsweetened peaches

  • 4 ounce thinly sliced prosciutto, chopped

Directions

  1. 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.

  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°F. Wrap muffins in foil. Bake about 15 minutes or until heated through.

Nutrition Facts (per serving)

184 Calories
9g Fat
20g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 184
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Sodium 337mg 15%
Total Carbohydrate 20g 7%
Total Sugars 5g
Protein 6g
Vitamin C 1.2mg 6%
Calcium 90.9mg 7%
Iron 0.7mg 4%
Potassium 82mg 2%
Folate, total 24.2mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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