Muffins don’t have to be filled with chocolate chips or coated in icing
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This recipe is the perfect example to show that muffins don’t have to be filled with chocolate chips or coated in icing. Instead, stuffed with parmesan and spinach, these little treats are a savoury alternative
Makes 12
6 slices of Parma Ham, sliced into 0.5cm squares
250g/9oz plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp crushed black pepper
50g/2oz Parmesan, grated
1 handful roughly chopped spinach leaves
1 handful roughly chopped fresh basil leaves
275ml/10 fl oz milk
1 large egg, beaten
80g/3oz butter, melted
Creamy goats cheese, to serve
Rocket leaves, to serve
12 slices of Parma Ham, to serve
Salt and cracked black pepper
1. Preheat the oven to 190oC, gas mark 5, and line a 12 hole muffin tin with muffin cases
2. Dry fry the Parma Ham squares for 1-2 minutes until crispy and set aside
3. 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
4. In a separate bowl, whisk together the milk, beaten egg and melted butter and carefully fold into the dry mixture
5. 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
6. Slice open the muffins and spread with goats cheese. Add a few rocket leaves, sprinkle with black pepper and serve with a slice of delicious Parma Ham
© Prosciutto Di Parma and Steve Lee
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