Healthy Recipe

Ingredients:

• 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

Instructions:

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.