Prosciutto, olive & Manchego muffins

Name: Prosciutto, olive & Manchego muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 150 g Unearthed Olives with Chilli; 150 g Manchego cheese, cut into 1cm cubes; ½ x 25g pack flat leaf parsley; 110 g pack Principe Prosciutto Cotto, cut into 1cm ribbons; 150 g Greek yogurt; 150 ml whole milk; 2 large eggs; 2 tbsp nonpareille capers, drained and chopped; ½ tsp freshly ground black pepper; 275 g self-raising flour; ½ tsp baking powder

Make it a great picnic with these lunchbox muffins. Packed full of cheesy, savoury flavour, they're easy to make and perfectly portable

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Makes12
CourseSnack
Prepare30 mins
Cook30 mins
Total time1 hr

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150g Unearthed Olives with Chilli
150g Manchego cheese, cut into 1cm cubes
½ x 25g pack flat leaf parsley
110g pack Principe Prosciutto Cotto, cut into 1cm ribbons
150g Greek yogurt
150ml whole milk
2 large eggs
2 tbsp nonpareille capers, drained and chopped
½ tsp freshly ground black pepper
275g self-raising flour
½ tsp baking powder

Line a 12-hole muffin tin with paper cases. Preheat the oven to 190ºC, gas mark 5. Set 6 olives, 12 cheese cubes, 12 parsley leaves and 12 prosciutto ribbons aside. Chop the remaining olives and parsley.
Use a fork to combine the yogurt, milk, eggs, capers and black pepper in a jug. Put the flour and baking powder in a large mixing bowl. Pour in the yogurt mixture and quickly start to combine with a spatula or large spoon. When half-mixed, add the remaining olives, cheese, prosciutto and parsley, swiftly folding through to combine evenly. Take care not to overmix or the muffins will become tough.
Divide between the muffin cases and top each with a parsley leaf, cheese cube, olive half and prosciutto ribbon. Bake in the centre of the oven for 25-30 miutes, until golden and well risen. Transfer to a wire rack to cool a little. Enjoy warm or cool.

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