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Ingredientes
- 2 tablespoons butter
- 1 1/2 cups finely chopped onion
- 1/2 cup minced prosciutto (2 ounces)
- 2 cups whole-wheat pastry flour
- 1 teaspoon minced fresh rosemary
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 cup nonfat buttermilk
- 2 large eggs
- 2 tablespoons extra-virgin olive oil
Direcciones
- Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray.
- 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.
- 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.
- 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.
- Bake the muffins until lightly browned and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Serve warm.
- To Make Ahead: 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 73 | |
| Calories from Fat 49 | 67% |
| Total Fat 5.55g | 7% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 358mg | 15% |
| Potassium 94mg | 3% |
| Total Carbs 2.8g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.81g | 1% |
| Protein 3.25g | 5% |
