Savory Prosciutto Muffins

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This recipe is from Eating Well's "Breakfasts that Fight Fat" group of recipes. Chopped onion caramelized in butter gives these muffins a sweet and savory flavor. The prosciutto adds a hit of salt and richness. Serrano ham or other cured ham can be used in place of the prosciutto, if preferred.
2 Tbsps butter
1 1/2 cups finely chopped onion
1/2 cup minced prosciutto (2 oz)
2 cups whole-wheat pastry flour
1 tsp minsed fresh rosemary
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp freshly ground pepper
1 cup non-fat buttermilk
2 large eggs
2 Tbsps extra-virgin olive oil
1. Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray.
2. Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until golden, about 5 minutes. Stir in prosciutto and cook, stirring, for 2 minutes. Remove from the heat.
3. Whisk flour, rosemary, baking powder, baking soda, salt and pepper in a large bowl until combined. Whisk buttermilk, eggs and oil in a medium bowl until blended.
4. Fold the onion mixture and buttermilk mixture into the dry ingredients with a rubber spatula until evenly moistened. Divide the batter among the prepared muffin cups.
5. Bake the muffins until lightly browned and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Serve warm.
Yield: 1 dozen muffins (1/serving)

Calories: 149
Total Fat: 6g
Fiber: 2g
Sodium: 357mg

Make Ahead Tip: Prepare Steps 2 & 3, keeping the onion mixture, dry and wet ingredients separate; cover and refrigerate for up 1 day. Continue with Step 4 just before baking.
Meal   BreakfastDish   Bread
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Diabetic-Friendly, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Sodium

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