“These better be worth it,” was my thought as I slid the muffin pan into the oven. It’s not that they were hard to make, it’s that the ingredients were just a touch high-maintenance. Well, maybe they were just high-maintenance because I’m a touch lazy.
But 20 minutes later my reaction was, “Wow! These are beautiful!” Paul was surprised by the fact that I rarely say that upon first sight of my baking experiments.
I like Cooking Light recipes. They’re flavorful and pretty easy to follow. I would highly suggest searching through their plethora of recipes, playing with some new ideas, and have fun enjoying them (thoroughly).
What I did not appreciate in this recipe was the fact that they call for ounces. Really?!?! Ounces?!?! Now I know these professional chefs have professional food scales in their wonderfully professional kitchens, but in my regular, down home kitchen there is no food scale. Give it to me straight… use cups, teaspoons, etc.
All in all, these are impressively gorgeous. The flavors were good but lacked salt. I tend to overuse salt (a salt lick is not out of my realm), but a teaspoon of salt would’ve enhanced the rich flavors in these muffins. Serving them warm with salted butter melting into them might help too.
- I don’t like prosciutto. Not sure why, I just don’t. I used bacon instead, and maybe that’s why I felt like they needed salt. The bacon may not have been enough.
- Now, like any true fat-loving baker, I may or may not have “accidentally” added two forms of fat to a “light” recipe. Oops! The first was in eliminating the cooking spray, and instead I greased the muffin pan with Crisco. That’s right, I like me some lard when I bake. The second is paying homage to the beautiful southern woman who taught my mom how to make cornbread. I spooned a touch of bacon grease into the bottom of each muffin cup. I figured a little bacon grease never hurt someone, and just adds some love.
All in all, I liked these muffins. But as I mentioned earlier, I’d add in a bit of salt. See what you think.
Corn Muffins with Prosciutto, Sun-Dried Tomatoes, and Goat Cheese (recipe care of cooking light.com)
INGREDIENTS: Cooking spray, 6.38 ounces all-purpose flour (about 1 1/2 cups), 6.38 ounces whole-grain cornmeal (about 1 1/2 cups), 2 tablespoons sugar, 1 1/2 tablespoons baking powder, 3/4 teaspoon black pepper, 1 1/2 cups whole buttermilk, 1/4 cup unsalted butter (melted and cooled slightly), 3 large eggs (lightly beaten), 1/4 cup chopped chives, 4 ounces finely chopped prosciutto (divided), 1/2 cup sliced sun-dried tomatoes in oil (drained and divided), 4 ounces goat cheese (crumbled and divided) (about 1 cup)
DIRECTIONS: Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Whisk together buttermilk, butter, and eggs in a large bowl until smooth. Add flour mixture to buttermilk mixture; stir with a wooden spoon or rubber spatula until smooth. Fold in chives, two-thirds (about 2 1/2 ounces) of prosciutto, 1/4 cup tomatoes, and 2 ounces cheese. Divide batter evenly among cups of prepared muffin pan. Sprinkle muffins with remaining prosciutto, remaining 1/4 cup tomatoes, and remaining 2 ounces cheese. Bake at 375°F for 20 minutes or until cheese melts and a wooden pick inserted in center of muffin comes out with moist crumbs. Remove from oven; cool on a wire rack 10 minutes. Carefully run an offset spatula or butter knife around edges to loosen muffins.