){kind=logo}
Trail Appliances BC:quality(75))
Ingredients
1 cup half and half creamer or coffee creamer (10-18%)¼ cup salted butter½ cup + 2 tablespoons AP flour2 teaspoons garlic powder1 teaspoon onion powder4 eggs, large1 cup Swiss cheese, grated6 strips prosciutto
Preheat oven to 425F convection bake
Sift together flour, garlic powder, and onion powder in a small bowl
In a heavy saucepot, scald milk and butter over medium heat – DO NOT ALLOW TO BOIL!
Remove from heat and add flour mix, stirring until a smooth ball of paste forms. Allow to cool to 140F (approximately 9 minutes)
Add eggs one at a time, mixing gently between each to ensure all is incorporated
Stir in Swiss cheese gently
Lightly grease a 24 count mini muffin tin, cut each prosciutto strip into quarters, and carefully line the interior of each muffin tin
Spoon the paste into prosciutto cups and bake for 7 minutes - until the tops are showing spots of golden brown evenly across the tray.
After the first timer goes, turn the oven down to 375F, and bake for another 7 minutes convection. DO NOT OPEN OVEN DOOR AT ANY POINT DURING BAKING.
Allow to cool in tin 1 minute before removing to wire rack. Serve warm
Yield 24 mini muffins
:quality(90))
