Makes 4 dozen mini muffins
Meat and cheese are baked right into savory mini muffins. If you prefer, serve the muffins in a breadbasket alongside the salmon. To make regular-size muffins, use a 12-cup (1/4-cup capacity) muffin tin. Reduce the oven temperature to 375 degrees and increase the baking time to 25 minutes. Warm leftovers in a 300- to 325-degree toaster oven.
3 cups bleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup finely grated Parmesan cheese (about 3 ounces)
1/2 cup minced prosciutto (about 2 ounces)
1 tablespoon dried basil
1 1/4 sticks (10 tablespoons) unsalted butter, softened
2 teaspoons sugar
1 tablespoon Dijon mustard
2 large eggs
1 1/2 cups plain low-fat yogurt
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Mix flour, baking powder, baking soda, salt, Parmesan, prosciutto, and basil in a medium bowl.
Beat butter and sugar with an electric mixer until light and fluffy. Whisk mustard and eggs together, then beat into butter until it forms pea-size lumps.
Alternating between dry ingredients and yogurt, beat in one third at a time, just until batter is smooth. Spray four 12-cup mini muffin tins with vegetable-oil cooking spray. Divide batter evenly among the cups. (A spring-action mini ice cream scoop works well. Muffin cups will be full.) Bake until golden brown, about 12 minutes. Cool pans on a wire rack, remove muffins, and continue to cool or serve.
Excerpted from Perfect One-Dish Dinners: All You Need for Easy Get-Togethers by Pam Anderson. Copyright 2010 by Pam Anderson. Excerpted by permission of Houghton Mifflin Harcourt.
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