Prosciutto and pesto muffins

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How to make Prosciutto and pesto muffins

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

  • 300g (2 cups) plain flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon 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

Basil pesto

  • 1 bunch fresh basil, leaves picked (about 1 cup fresh basil leaves)
  • 2 tablespoons pine nuts toasted
  • 1 garlic clove, chopped
  • 125ml (1/2 cup) extra virgin olive oil
  • 70g (1 cup) finely grated parmesan

Method

  • Step 1 For the basil pesto, process the basil, pine nuts and garlic in a food processor until finely chopped. With the food processor motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Transfer to a bowl. Stir in the parmesan and season.
  • Step 2 Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with muffin cases.
  • Step 3 Place the flour, baking powder and bicarbonate of soda in a large bowl. Season. Whisk to combine. Stir in the parmesan. Make a well in the centre and add the egg. Gradually add the milk, stirring constantly, until the mixture just comes together.
  • Step 4 Divide the mixture among the prepared pans. Top each with a little basil pesto. Twist a piece of prosciutto and press on top of each muffin. Sprinkle with pine nuts. Bake for 25-30 minutes or until golden and cooked through. Transfer to a wire rack. Top with an extra dollop of pesto and fresh basil leaves.

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