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Makes
Makes: 12 muffins
Level
very easy
Prep Time
10
Total Time
35

Ingredients

7
eggs, divided
2 cups
all-purpose flour
500 mL
1 tbsp
baking powder
15 mL
1 tsp
sugar
5 mL
¼ tsp
salt
1 mL
1 cup
2% milk, room temperature
250 mL
½ cup
melted butter, cooled
125 mL
¼ cup
finely chopped prosciutto
60 mL
¾ cup
shredded Gouda, divided
175 mL
3 tbsp
chopped fresh chives, divided
45 mL

Method

Step 1
Preheat oven to 400°F (200°C). Place 6 eggs in single layer in saucepan. Fill with cold water to 1 in. (2.5 cm) above eggs. Bring to boil over high heat, then reduce to simmer for 5 min. Immediately drain and place under cold running water to cool eggs. Peel and cool completely.
Step 2
Meanwhile, in large bowl, whisk together flour, baking powder, sugar and salt. Set aside. In another bowl, whisk milk with remaining egg, then whisk in melted butter.
Step 3
Stir wet ingredients into dry ingredients until just moistened. Fold in prosciutto, 1/2 cup (125 mL) Gouda and 2 tbsp (30 mL) chives. Divide half the batter evenly among 12 paper-lined muffin tins. Cut cooked eggs in half. Nestle half an egg in each muffin tin of batter. Top each tin with remaining batter. Sprinkle with remaining Gouda and chives.
Step 4
Bake 15 to 20 min. or until muffins are golden brown and tops spring back when lightly pressed. Place pan on rack to cool. Serve muffins warm or at room temperature.
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Characteristics

Baked Goods Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 muffin):
Calories:
220
Fat:
13 g
Saturated Fat:
7 g
Carbs:
18 g
Sugar:
2 g
Protein:
8 g
Cholesterol:
135 mg
Fiber:
1 g
Sodium:
300 mg