• 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
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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

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

Nutrition Facts

184 calories; 9 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 51 mg cholesterol; 337 mg sodium. 82 mg potassium; 20 g carbohydrates; 1 g fiber; 5 g sugar; 6 g protein; 0 g trans fatty acid; 292 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0