Makes: 12
Parma Ham, Parmigiano Reggiano, Spinach & Basil Muffins
Ingredients:
- 6 slices of Parma Ham, sliced into 0.5cm squares
- 250g/90z plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp crushed black pepper
- 50g /2oz Parmigiano Reggiano, grated
- 1 handful roughly chopped spinach leaves
- 1 handful roughly chopped fresh basil leaves
- 275ml milk
- 1 large egg, beaten
- 80g butter, melted
- Creamy goat's cheese, to serve
- Rocket leaves, to serve
- 12 slices Parma Ham, to serve
- Salt and black pepper
Method:
- Preheat the oven to 190oC, gas mark 5, and line a 12 hole muffin tin with muffin cases
- Dry fry the Parma Ham squares for 1-2 minutes until crispy and set aside
- Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a large mixing bowl and stir in the Parma Ham, crushed pepper, Parmesan, spinach and basil
- In a separate bowl, whisk together the milk, beaten egg and melted butter and carefully fold into the dry mixture
- Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until well risen and golden brown. Leave on a wire rack to cool
- Slice open the muffins and spread with goat's cheese. Add a few rocket leaves, sprinkle with black pepper and serve with a slice of delicious Parma Ham
Cook's Tip: Fold 1 tbsp of hot water into the mixture before spooning into muffin cases to kick-start the cooking process
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