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Corn Muffins with Blueberry Chutney and Prosciutto

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes plus cooling
  • Serves: 8 to 12
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
  • 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.
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

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