Corn Muffins with Blueberry Chutney and Prosciutto

Prep Time:25 minutes

Cook Time:35 minutes plus cooling

Servings:8 to 12

Description:
Make these sweet and savory bites for easy and tasty entertaining. Both the blueberry chutney and muffins can be prepared ahead of time then assembled just before serving. Round out a meal by making a double batch of chutney and serve with baked ham.

Ingredients

Blueberry Chutney

2 packages (6 ounces or 1 1/4 cups each) Driscoll's Blueberries
1/4 cups packed brown sugar
1/4 cups minced onion
2 tablespoons minced fresh ginger
2 tablespoons fresh lemon juice
Grated zest of 1/2 lemon
1/2 small fresh serrano chile, seeded and minced
1/4 teaspoons dry mustard
1/8 teaspoons ground cinnamon
1/4 teaspoons kosher salt

Muffins

2/3 cups yellow cornmeal, preferably stone-ground
2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoons baking soda
1/2 teaspoons salt
1 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pans
1 large egg, beaten

Garnish

2 ounces thinly sliced prosciutto, cut into 24 pieces

Directions
Nutrition
Reviews

Blueberry Chutney

Bring blueberries, brown sugar, onion, ginger, lemon juice and zest, chile, mustard, cinnamon and salt to a simmer in a nonreactive small saucepan over medium heat, stirring often. Reduce heat to medium-low and simmer, stirring often, until juices are syrupy, about 15 minutes. Transfer to a bowl and let cool completely.

The chutney can be cooled, covered, and refrigerated up to 5 days ahead. Bring to room temperature before serving.

Muffins

Preheat oven to 400°F. Lightly butter 24 mini-muffin cups.
Sift cornmeal, flour, sugar, baking soda and salt together in a medium bowl. Whisk together buttermilk, melted butter, and egg in a small bowl. Pour buttermilk mixture into cornmeal mixture and whisk just until smooth; do not overmix. Divide the batter equally among the muffin cups.
Bake until muffins are golden brown and spring back when pressed on top with a finger, about 15 minutes. Let cool 5 minutes. Remove from pans. Enjoy warm or let cool to room temperature.

To Serve

Split each mini-muffin crosswise in half. For each, dollop about 1 teaspoon chutney to bottom half, top with a piece of prosciutto, folded to fit, and replace the muffin's top half. Serve warm or at room temperature.

Amount Per Serving