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.


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