Name: Prosciutto, basil and tomato muffins
Cook time: 30 min
Total time: 30 min
Ingredients: 5 slice (75g) prosciutto; 2 1/2 cup (375g) self-raising flour; 90 gram butter; 1 egg, lightly beaten; 1 1/4 cup (310ml) buttermilk; 1/3 cup (80ml) milk; 1/3 cup (50g) drained chopped sun-dried tomatoes; 2 tablespoon chopped fresh basil leaves; 1 clove garlic, crushed; 1 teaspoon cracked black pepper; 1 tablespoon olive oil

Ingredients

5 slice (75g) prosciutto

2 1/2 cup (375g) self-raising flour

90 gram butter

1 egg, lightly beaten

1 1/4 cup (310ml) buttermilk

1/3 cup (80ml) milk

1/3 cup (50g) drained chopped sun-dried tomatoes

2 tablespoon chopped fresh basil leaves

1 clove garlic, crushed

1 teaspoon cracked black pepper

1 tablespoon olive oil

Method

1.Grease 6 hole (3/4 cup/180ml capacity) muffin pan. Cut prosciutto into strips.

2.Sift flour into large bowl, rub in butter, stir in egg, buttermilk, milk, tomatoes, basil, garlic and pepper.

3.Spoon mixture into prepared pan, top with prosciutto, brush lightly with oil. Bake in moderately hot oven about 20 minutes. Cover with foil, bake a further 10 minutes.

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Ingredients

Method

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