This past week we did a Weight Watcher Muffin recipe. Rachel had a really cute pan from IKEA that we had to use which made them really tall and skinny. I wasn't able to eat it due to dairy affecting Ida, but they smelled amazing and both Rachel and Mike claimed they tasted just as good. So here you go:
Parmesan and Prosciutto Muffins: (our version should be titled Pepper Jack and Ham Muffins)
4 spray(s) cooking spray
2/3 cup(s) all-purpose flour
2/3 cup(s) whole wheat flour
1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano, finely grated (we didn't have this so we used pepper jack)
4 tsp sugar
2 tsp baking powder
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 large egg white(s), at room temperature (we used one whole egg)
4 oz Casa Italia Prosciutto, or other proscuitto crudo, thinly sliced, minced (we didn't have this so we used 2 slices of leftover bacon and ham)
1/2 cup(s) part-skim ricotta cheese (didn't have this so we used neufchatel cream cheese)
1/2 cup(s) low-fat milk
2 Tbsp unsalted butter, melted and cooled
(I also think a bunch of chives or sliced green onions would add nice flavor and color.)
- Position rack in center of oven and preheat oven to 400°F. Spray two 12 indentation mini muffin tins with cooking spray.
- In a large bowl, whisk together both flours, cheese, sugar, baking powder, salt and pepper.
- In a second bowl, whisk together egg whites, prosciutto, ricotta, milk and melted butter until the mixture is fairly smooth.
- Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon into prepared muffin tins, about 1 1/2 tablespoons per indentation.
- Bake until browned on top and a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tins for a couple of minutes before turning muffins out and cooling them on a wire rack. Yields 1 muffin per serving.