Parmesan and Prosciutto Muffins
Modified from Weight Watchers
2/3 cups white flour2/3 cups whole wheat flour
1/4 cup Parmesan cheese, grated
4 tsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper (I felt there was too much pepper in here)
2 egg whites
4 oz prosciutto
1/2 cup ricotta cheese
1/2 cup fat-free milk
2 tbsp butter, melted and cooled
Preheat oven to 400. Spray 2 mini muffin pans with cooking spray (I've done this in puff pans and it works that way as well).
In a large bowl, whisk together flours, cheese, sugar, baking powder, salt and pepper. In a second bowl, whisk egg whites, prosciutto, ricotta, milk and melted butter until the mixture is smooth. Pour wet into the dry and stir until there are no dry pockets left. Spoon into muffin pans.
Bake until browned on top and it passes the toothpick test, about 12-14 minutes. Cool in pans for a few minutes and then put on wire racks to finish cooling.
Makes 24 mini muffins (or about 48 puffs).