Parmesan and Prosciutto Mini Muffins
2
Points® per serving
Total 26 min
Prep 12 min
Cook 26 min
Serves 24
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:
- Position rack in center of oven and preheat oven to 400°F. Spray two 12 indentation mini muffin tins with cooking spray.
- In a large bowl, whisk together both flours, cheese, sugar, baking powder, salt and pepper.
- In a second bowl, whisk together egg whites, prosciutto, ricotta, milk and melted butter until the mixture is fairly smooth.
- 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.
- 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.
- Yields 1 muffin per serving.
Parmesan and Prosciutto Mini Muffins
Weight Watchers
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.
breakfast