Parmesan Muffins with Prosciutto and Basil

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup finely grated Parmesan cheese

1/2 cup minced prosciutto

1 Tbsp dried basil

10 Tbsp unsalted butter, softened

2 tsp sugar

1 tsp Dijon mustard

2 large eggs

1 1/2 cups plain low-fat yogurt

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use a 12-cup (1/4-cup capacity) muffin tin and reduce the oven temperature to 375 degrees.

Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl.

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.

Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps.

Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth.

Divide batter evenly among muffin cups.

Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.

Cook pans on a wire rack, remove muffins and continue to cool or serve. Warm leftovers in a 300- to 325-degree toaster oven.