14 hours ago
Monday, April 12, 2010
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)
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.
*note on 4/13: the muffins were a bit dry by the next day, but 10 seconds in the microwave revived them!