- Preparation time:
- 45 minutes
- Cooking time:
- 20 minutes
- 12 slices prosciutto or Serrano ham
- Crème fraiche, to serve
- 20g unsalted butter
- 200ml full cream milk
- 50g baby spinach leaves
- 1 chorizo sausage, peeled, cubed
- 250g plain flour
- 1 tbs baking powder
- 1 tsp bi-carb soda
- 1 large zucchini, grated
- 2 small eggs, lightly beaten
- 175g soft goat’s cheese
- 50g finely grated parmesan cheese
PICO DE GALLO
- 2 tomatoes, seeded, finely chopped
- 1 small red onions, finely chopped
- 1 clove garlic, crushed
- 1 jalapeno chilli, half deseeded, finely chopped
- ½ bunch coriander, finely chopped
- juice of 1 lime
- Preheat oven to 190C. Grease 24 holes of two 12-hole muffin pans.
- To make muffins, heat butter and milk in a small saucepan over low heat until butter is melted. Stir in spinach. Remove from heat and blend with a stick blender.
- Heat a frying pan over medium heat. Cook chorizo until crisp.
- Stir cooled spinach mixture, chorizo, zucchini, eggs and cheeses in a large bowl.
- Add combined sifted flour, baking powder and bicarbonate of soda. Stir until just combined. Do not overmix.
- Divide mixture among prepared pan holes. Bake for about 20 minutes or until golden and cooked through.
- Place prosciutto on an oven tray. Spray with cooking oil. Bake until crisp. Cool and break into shards.
- To make pico de gallo, combined all ingredients in a bowl. Season.
- Serve muffins with pico de gallo, crème fraiche and prosciutto.
• This recipe has not been tested.
• Pico de gallo is a fresh Mexican salsa. Alter the spiciness by keeping the seeds in or out of the chilli.