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Corn muffins with blueberry chutney and prosciutto

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.

Blueberry Chutney
  • 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
Muffins
  • 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
Garnish
  • 2 Ounces thinly sliced prosciutto, cut into 24 pieces
Blueberry Chutney
  1. 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
  1. Preheat oven to 400°F. Lightly butter 24 mini-muffin cups.
  2. 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.
  3. 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
  1. 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.
Calories 111.28
Total Fat 5.23 g
Saturated Fat 2.89 g
Cholesterol 33.06 mg
Sodium 477.05 mg
Total Carbohydrates 12.76 g
Dietary Fiber 0.64 g
Protein 3.89 g