Parmesan and Prosciutto Mini Muffins

Points™ per serving

Total 26 min

Prep 12 min

Cook 26 min

Serves 24


  • Cooking spray  4 sprays
  • Prosciutto  4 oz, thinly sliced, minced
  • All-purpose flour  ⅔ cup(s)
  • Whole wheat flour  ⅔ cup(s)
  • Grated Parmesan cheese  ¼ cup(s), Parmigiano-Reggiano, finely grated
  • Sugar  4 tsp
  • Baking powder  2 tsp
  • Table salt  ½ tsp
  • Black pepper  ½ tsp, freshly ground
  • Egg whites  2 large, at room temperature
  • Part-skim ricotta cheese  ½ cup(s)
  • 1% low-fat milk  ½ cup(s)
  • Unsalted butter  2 Tbsp, melted and cooled


  1. Position rack in center of oven and preheat oven to 400°F. Spray two 12 indentation mini muffin tins with cooking spray.
  2. In a large bowl, whisk together both flours, cheese, sugar, baking powder, salt and pepper.
  3. In a second bowl, whisk together egg whites, prosciutto, ricotta, milk and melted butter until the mixture is fairly smooth.
  4. 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.
  5. 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.
  6. Yields 1 muffin per serving.

Parmesan and Prosciutto Mini Muffins

26 min

12 min

These savory 2 Points parmesan and prosciutto mini bites are a great addition to any Mather’s Day party or Bruch; your guests will simply love them.


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