Monday, April 12, 2010

Prosciutto & Sage Corn Muffins

corn sage11

I am attracted to anything that looks like a little basket with a filling, like the Baked Eggs in a Basket, or mini quiches made in mini muffin tins. Not sure why, but it's sort of gimmicky and I like it.

These are seriously easy and seriously good.

The original recipe came from the Australian version of Martha Stewart, Donna Hay (no relation to Martha).

Not sure why she puts the sage leaf on the bottom of the muffin tin, since no one will see it, but I guess you can serve them upside down, if you like.
I did try them with the sage leaf on the top of the muffin batter, but the herbs burned.

I am going to include the original recipe in this post, but I added my own twist using what I had and what I didn't have.



Instead of sour cream, I used nonfat Greek yogurt.
Instead of using prosciutto, I used speck (which is smoked prosciutto, I love it).
Instead of using instant polenta, I used regular old corn meal.


Ok, I guess that covers all of my "Instead of using....".



I have to say, these were EXCELLENT. I ate 2 of them right out of the oven.
I am not sure how well they will stay, but I doubt they will last long enough to find out!

and Hey (no pun intended), isn't my variegated sage pretty? It's from my herb garden!



Donna Hay's Prosciutto & Sage Corn Muffins:
makes 10 muffins

1 cup of instant Polenta (I used cornmeal)
1/2 cup of plain flour
1 tsp baking powder
1/4 tsp baking soda
2 tablespoons of chopped sage
sea salt and black pepper
1 1/2 cups sour cream (I used nonfat Greek yogurt)
2 eggs
3/4 cup of defrosted corn kernels (optional)
12 whole sage leaves for lining the muffin tins
12 slices of prosciutto



Grease muffin tins with butter.
Lay a sage leaf at the bottom of each well.

Wrap a prosciutto slice neatly around each muffin tin.



Mix the dry ingredients with the chopped sage in a large bowl. Don't forget salt and pepper.

Add the corn kernels (if using), eggs, and sour cream to the dry mixture and mix together. Should be a nice creamy, thick batter.

Fill muffin tins with the corn muffin batter and bake in a 350F oven for 15-20 minutes.



Invert onto a cooling rack.



ENJOY!



*note on 4/13: the muffins were a bit dry by the next day, but 10 seconds in the microwave revived them!

21 comments:

Ciao Chow Linda said...

Oh wow these do look yummy Stacey. I don't think I'd have leftovers on those either.

Proud Italian Cook said...

Awww, Those are pretty, they would look great on a buffet table. I love Donna Hay, her food always looks beautiful in her magazines.
I like that variegated sage you have too!

Kim said...

These are absolutely gorgeous Stacey! I'd love to get my hands on a Donna Hay book, but they don't seem to be available on Amazon. Did you get yours in a bookstore or online?

kat said...

What could make corn muffins better? pork! brilliant!

Claudia said...

I'd walk a few miles for these - anything with prosciutto - love that that delectable ham is the basket - and love everything in it. This is something that would jump into my mouth as soon as it comes out of the oven. Do you really need to share?

A Feast for the Eyes said...

When you publish your cookbook, I could eat from eat every day. I have everything to make these, and it's highly tempting.
PS: Clementine Olive Oil cake with coffee rocks!

The Japanese Redneck said...

They look very good. Maybe the sage is on the bottom to keep it from burning.

Levinson Axelrod said...

Very creative way to make corn muffins.

Maria said...

Very creative my friend!

Zen Chef said...

Hold on to that muffin'!
I'm jumpin' in my car! :)

Jen_from_NJ said...

I need to start an herb garden! I grow basil but that sage is beautiful!

The muffins are very cute and look tasty! I'll have to give speck a try. I buy prosciutto regularly but have never had it smoked. Sounds delish!

Anonymous said...

Why the sage leaf hidden on the bottom, where no one will see it? For the same reason Christian Louboutin varishes his shoe bottoms that sexy, shiny red, to produce the shock of an unexpected, surprise peek of beauty. I'd rather eat this muffin to wear his shoes.

Stacey Snacks said...

Anonymous:
Great analogy: Louboutin shoes vs. these corn muffins!
I would rather wear the shoes!
Stacey

My Carolina Kitchen said...

Stacey, these are the prettiest corn muffins I've ever seen. Corn muffins are addictive for me, so adding the prosciutto would put if over the top with goodness.

I have one Donna Hay magazine I found at Fresh Market and really like her ideas. She has a lot of cookbooks and I don't know which one to choose. Do you have one you really like? Any suggestions?
Sam

Elizabeth said...

I actually had one of the muffins in the picture, and can tell you first hand - they were great!

Linda said...

Hi Sta
Wow these are adorable!!!
love the little 'basket' touch too!!!
Love
Linda

Annie Browne said...

Cute! Definitely going to try these little babies. I'm with you on the basket thing...makes it feel like you're eating a little present, wrapped just for you!

Ioana said...

Oh, they look absolutely delicious! Can't wait to try them!
You always have such amazing recipes to share. Thanks!

Eileen said...

These look amazing!! They're beautiful, too. Am looking forward to your post this weekend ;-]

doggybloggy said...

wow - what a nice muffin! I love your varigated sage!

Sage Trifle said...

I like surprising things baked into little packages too. I would have never thought of this idea but I certainly will be trying it.