Prosciutto and pesto muffins
These Prosciutto and Pesto Muffins combine the savory punch of prosciutto with rich, homemade pesto, baked to golden perfection. Ideal for breakfast or as a flavorful snack, they offer a delightful mix of taste and texture.
Cook time 30 min
Prep time 20 min
Ingredients:
2.50 cups all-purpose white wheat flour1 tsp baking powder
1 tsp baking soda
3/4 cup grated parmesan cheese
1.25 cups milk (1% fat)
2 eggs
3 slices prosciutto
2 tbsp pine nuts
1 cup basil leaves
2 garlic cloves
1/2 cup olive oil
Embark on a culinary adventure with these delightful Prosciutto and Pesto Muffins. Combining the savory flavors of prosciutto and the aromatic touch of homemade pesto, these muffins are the perfect fusion of taste and texture. Whether you're looking for a unique breakfast option or an appetizing snack, this recipe promises to deliver a burst of flavor in every bite.
Instructions:
Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
In a food processor, combine the basil leaves, pine nuts, minced garlic, and olive oil. Process until smooth to make the pesto. Set aside.
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and grated parmesan cheese. Mix well to ensure the ingredients are evenly distributed.
In a separate bowl, beat the eggs and then add the milk. Mix well until fully combined.
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold the mixtures together until just combined. Do not overmix.
Gently fold in the prepared pesto and chopped prosciutto until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your prosciutto and pesto muffins warm or at room temperature as a savory snack or accompaniment to a meal.
Enjoy your freshly baked Prosciutto and Pesto Muffins, a delightful blend of savory and aromatic flavors. Perfect for any meal of the day, these muffins are sure to impress your family and friends. Serve them warm, paired with a side salad or as a stand-alone snack, and relish the compliments that follow this delicious creation.
Prosciutto and pesto muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months.
Yes, you can substitute prosciutto with cooked bacon, ham, or turkey. Adjust the quantity based on your taste preference.
You can substitute pine nuts with walnuts, almonds, or sunflower seeds if you have nut allergies. Each provides a slightly different flavor profile.
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free all-purpose blend and ensure all other ingredients are gluten-free as well.
Tips:
- Ensure all the ingredients are at room temperature before mixing to achieve a better texture.
- To make the pesto, blend the basil leaves, garlic cloves, pine nuts, and olive oil until smooth.
- For an extra burst of flavor, lightly toast the pine nuts before adding them to the pesto.
- When mixing the wet ingredients into the dry ingredients, stir just until combined to avoid overworking the batter, which can result in dense muffins.
- Line your muffin tin with paper liners or lightly grease it to prevent sticking.
- For even baking, distribute the muffin batter evenly among the muffin cups.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition per serving
10 ServingsCalories 190kcal
Protein 9g
Carbohydrates 27g
Fiber 1.08g
Sugar 1.71g
Fat 18g
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