Parma Ham, Parmesan, Spinach and Basil Savoury Muffins with Creamy Goat's Cheese

01Method

1. 1

   Heat the oven to 190°C (gas mark 5) and place muffin cases into a 12-hole muffin tin.

2. 2

   Cook the Parma ham squares in a dry frying pan for 1–2 minutes until crisp, then remove from the heat.

3. 3

   Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a large bowl, then stir through the crispy Parma ham, black pepper, Parmesan, spinach and basil.

4. 4

   In another bowl, whisk together the milk, egg and melted butter, then gently fold this wet mixture into the dry ingredients until just combined.

5. 5

   Spoon the batter evenly into the prepared muffin cases and bake for 20–25 minutes until risen and golden. Transfer to a wire rack to cool.

6. 6

   Cut the cooled muffins in half, spread each with goat's cheese, top with a few rocket leaves, finish with a crack of black pepper and serve alongside a slice of Parma ham.

7. 7

   Cook's tip: Before spooning the batter into the cases, fold in a tablespoon of hot water to help kick-start the rise during baking.