Parma Ham, Parmesan, Spinach and Basil Savoury Muffins

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Parma_Ham_Parmesan_Spinach_and_Basil_MuffinsThe classic scone with an Italian twist. This recipe makes a great weekend brunch. 

Serves 12

What You’ll Need: 

  • 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

What To Do:

* 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 goats 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

Recipe from www.prosciuttodiparma.com.

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