Makes 12 6 slices of Parma Ham, sliced into 0.5cm squares 250g/9oz plain flour 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp crushed black pepper 50g/2oz Parmigiano-Reggiano cheese, grated 1 handful roughly chopped spinach leaves 1 handful roughly chopped fresh basil leaves 275ml/10 fl oz milk 1 large egg, beaten 80g/3oz butter, melted creamy goats cheese, to serve rocket leaves, to serve 12 slices of Parma Ham, to serve salt and cracked black pepper
· Preheat the oven to 190oC, 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, Parmigiano-Reggiano cheese, 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 Cook’s Tip: Fold 1 tbsp of hot water into the mixture before spooning into muffin cases to kick-start the cooking process! Recipe courtesy of the Parma Ham Consortium