Peach-Prosciutto Cornmeal Muffins

Savory prosciutto and sweet, juicy peaches come together beautifully in these morning muffins. If peaches aren't in season, frozen ones will work just fine.

Ingredients

• 1 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 3 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup half-and-half or light cream
• 2 eggs
• 1/4 cup butter, melted and cooled
• 1 cup chopped fresh or frozen unsweetened peaches
• 4 ounces thinly sliced prosciutto, chopped

Directions

1. Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl whisk together half-and half, eggs, and melted butter. Stir in peaches and prosciutto. Add peach mixture to cornmeal mixture; stir just until combined. Divide batter among prepared muffin cups.
3. Bake for 14 to 15 minutes or just until the edges are golden. (To serve today, omit Steps 4 and 5 and serve warm.)
4. Let muffins cool completely. Place in an airtight container; cover. Freeze for up to 3 months. Thaw muffins, covered, at room temperature.
5. Preheat oven to 300 degrees F. Wrap muffins in foil. Bake about 15 minutes or until heated through.