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