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Prosciutto and pesto muffins
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in cheesy pesto muffins with crispy prosciutto.
Ingredients:
  • 300g (2 cups) plain flour
  • 6.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 60g (3/4 cup) finely grated parmesan
  • 310ml (1 1/4 cups) milk
  • 2 eggs, lightly whisked
  • 6 slices prosciutto, halved lengthways
  • Pine nuts, to sprinkle
  • Fresh basil leaves, to serve
  • 1 bunch fresh basil, leaves picked (about 1 cup fresh basil leaves)
  • 40.00 ml pine nuts toasted
  • 70g (1 cup) finely grated parmesan
Instructions:
  • Make a fragrant basil pesto by pulsing basil, pine nuts, and garlic in a food processor until finely chopped. While the processor is on, slowly pour in the oil until a smooth paste forms. Mix in the parmesan, season, and transfer to a bowl.
  • Preheat the oven to 180C/160C fan forced and line twelve 80ml (1/3 cup) muffin pans with muffin cases.
  • In a large bowl, combine the flour, baking powder, and bicarbonate of soda. Season mixture. Mix well with a whisk. Fold in the parmesan. Create a well in the center and add the egg. Slowly pour in the milk while stirring continuously until just combined.
  • Divide the mixture among the pans. Add a dollop of basil pesto on each. Place twisted prosciutto on top of each muffin. Sprinkle pine nuts. Bake until golden and cooked through. Transfer to a wire rack and garnish with extra pesto and fresh basil leaves.

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