AMIEs Muffin "al Prosciutto e Parmigiano"

Name: AMIEs Muffin "al Prosciutto e Parmigiano"
Total time: 3000 s
Yield: 6 servings
Cuisine: American
Ingredients: 125 ml fresh milk; 125 ml yogurt (bianco naturale) white ones; 80 grams butter softened; 1 large egg; 120 grams prosciutto cotto (ham), chopped finely; 120 grams grated parmesan cheese; 1 small onion, finely sliced; 120 grams zucchini, chopped in small cubes; 300 grams sifted baking flour; 1 tsp salt, or according to taste

Armilie @Armilie1962

Perugia, Italy

This is the perfect salted muffins for those coming cold winter months. :positive

Armilie @Armilie1962

Perugia, Italy

This is the perfect salted muffins for those coming cold winter months. :positive

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Ingredients

50 mins

6 servings

125 mlfresh milk
125 mlyogurt (bianco naturale) white ones
80 gramsbutter softened
1large egg
120 gramsprosciutto cotto (ham), chopped finely
120 gramsgrated parmesan cheese
1small onion, finely sliced
120 gramszucchini, chopped in small cubes
300 gramssifted baking flour
1 tspsalt, or according to taste

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Steps

50 mins

1

Heat the oven to 200ºC. Combine milk and yogurt together in a small bowl and set aside. Place muffin cases in 12 holes of a muffin tin.
2

Beat the butter with egg and milk-yogurt mixture in a mixing bowl. Add the prosciutto, cheese, onion, and zucchini and mix well. Stir in the flour and salt until blended.
3

Spoon the mixture into the muffin cases and bake for about 25-30 minutes until well risen, golden and firm to touch.
4

Cool in the tin for a few minutes, at least 5 minutes, then place on a wire rack to cool completely. Serve the muffins warm.