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
1. Preheat oven to 190C. Grease 24 holes of two 12-hole muffin pans.
2. 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.
3. Heat a frying pan over medium heat. Cook chorizo until crisp.
4. Stir cooled spinach mixture, chorizo, zucchini, eggs and cheeses in a large bowl.
5. Add combined sifted flour, baking powder and bicarbonate of soda. Stir until just combined. Do not overmix.
6. Divide mixture among prepared pan holes. Bake for about 20 minutes or until golden and cooked through.
7. Place prosciutto on an oven tray. Spray with cooking oil. Bake until crisp. Cool and break into shards.
8. To make pico de gallo, combined all ingredients in a bowl. Season.
9. 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.