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
Appetizer
Parma Ham, Parmesan, Spinach and Basil Savoury Muffins with Creamy Goats Cheese
Makes 12
- 6 slices of Parma Ham, sliced into 0.5cm squares
- 250g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp crushed black pepper
- 50g Parmesan, grated
- 1 handful roughly chopped spinach leaves
- 1 handful roughly chopped fresh basil leaves
- 275ml milk
- 1 large egg, beaten
- 80g butter, melted
- creamy goats cheese, to serve
- rocket leaves, to serve
- 12 slices of Parma Ham, to serve
- salt and cracked black pepper
