Parmesan Muffins with Prosciutto and Basil

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup finely grated Parmesan cheese
1/2 cup minced prosciutto
1 Tbsp dried basil
10 Tbsp unsalted butter, softened
2 tsp sugar
1 tsp Dijon mustard
2 large eggs
1 1/2 cups plain low-fat yogurt

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use two regular muffin tins and reduce the oven temperature to 375 degrees.

Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.

Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps. Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth. Divide batter evenly among muffin cups.

Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.

*Warm leftovers in a 300- to 325-degree toaster oven.*

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