Prosciutto and Feta Corn Muffins
Author: Nicole
Ingredients
  • 1 cup stone-ground cornmeal (see Notes)
  • 1 cup regular or gluten-free all-purpose flour (see Notes)
  • 3 tablespoons granulated sugar
  • 2-1/2 teaspoons baking powder
  • ¾ teaspoon finely minced fresh rosemary
  • ¼ teaspoon Kosher salt
  • 1 cup buttermilk (see Notes)
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 large egg, slightly beaten
  • 4 ounces diced prosciutto (see Notes)
  • 4 ounces feta, crumbled
Instructions
  1. Preheat oven to 400°F. Spray a muffin pan with oil spray or use muffin cups. Set aside.
  2. In a medium bowl, stir cornmeal, flour, sugar, baking powder, rosemary and salt.
  3. Stir in buttermilk, butter and egg and mix gently.
  4. Carefully fold in prosciutto and feta.
  5. Scoop batter into prepared muffin cups – filling almost to the top of the cup.
  6. Set muffin pan(s) in middle rack of the oven. Bake for 20 to 25 minutes
  7. Muffins are done when edges are lightly browned and a skewer inserted in the center comes out clean.
  8. Transfer the muffin pans to a cooling rack.
  9. Enjoy muffins as soon as they are cool enough to eat or store in an airtight container in the refrigerator for up to three days. You can also freeze muffins for up to six months.
Notes
* If you want to make this truly gluten-free use gluten-free cornmeal (such as Bob’s Red Mill Gluten Free Medium Cornmeal) and gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* I recommend using SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* I found diced prosciutto at Wegmans. If you don’t have access to that, ask the person at the deli counter to cut you a few thick pieces of prosciutto which you can dice at home.
Recipe by Riegl Palate at https://www.rieglpalate.com/prosciutto-and-feta-corn-muffins/