Peach-Prosciutto Cornmeal Muffins Recipe

Cooking Directions

• STEP 1.Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
• STEP 3.In a separate bowl, whisk together the milk, melted butter, and eggs.
• STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 5.Gently fold in the diced peaches and chopped prosciutto.
• STEP 6.Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

Cooking Tips

• Make sure to dice the peaches and chop the prosciutto into small pieces for even distribution in the muffins.
• If you prefer a sweeter muffin, you can sprinkle some sugar on top of the batter before baking.
• For an extra burst of flavor, you can add a pinch of cinnamon or nutmeg to the batter.
• These muffins are best enjoyed fresh, but you can reheat them in the microwave for a few seconds if desired.

Storage and Serving

• Store the muffins in an airtight container at room temperature for up to 3 days.
• Serve the muffins warm or at room temperature.
• Enjoy them as a delicious breakfast or brunch option, or as a tasty on-the-go snack.