Recipes & Ideas

Corn Muffins with Blueberry Chutney and Prosciutto Recipe

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

2 ounces thinly sliced prosciutto, cut into 24 pieces

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

Instructions

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.

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.

If Making Ahead

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

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.