Corn Muffins with Blueberry Chutney and Prosciutto
Prep Time:
25 minutes
Cook Time:
35 minutes plus cooling
Serves:
8 to 12
Ingredients
- 2 Packages (6 ounces or 1 1/4 cups each) Driscoll's Blueberries
- 1/4 Cup packed brown sugar
- 1/4 Cup minced onion
- 2 Tablespoons minced fresh ginger
- 2 Tablespoons fresh lemon juice
- 1/4 Tsp. dry mustard
- 1/8 Tsp. ground cinnamon
- 1/4 Tsp. kosher salt
- Grated zest of 1/2 lemon
- 1/2 Small fresh serrano chile, seeded and minced
- 2 Ounces thinly sliced prosciutto, cut into 24 pieces
- 2/3 Cup yellow cornmeal, preferably stone-ground
- 2/3 Cup all-purpose flour
- 2 Tablespoons sugar
- 1/2 Tsp. baking soda
- 1/2 Tsp. salt
- 1 Cup buttermilk
- 4 Tablespoons (1/2 stick) unsalted butter, melted, plus more for pans
- 1 large egg, beaten
Directions
- 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. - 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.
- 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.
