Name: Prosciutto, basil and tomato muffins
Cook time: 30 min
Total time: 30 min
Ingredients: 5 slice (75g) prosciutto; 2 1/2 cup (375g) self-raising flour; 90 gram butter; 1 egg, lightly beaten; 1 1/4 cup (310ml) buttermilk; 1/3 cup (80ml) milk; 1/3 cup (50g) drained chopped sun-dried tomatoes; 2 tablespoon chopped fresh basil leaves; 1 clove garlic, crushed; 1 teaspoon cracked black pepper; 1 tablespoon olive oil

Ingredients

5 slice (75g) prosciutto

2 1/2 cup (375g) self-raising flour

90 gram butter

1 egg, lightly beaten

1 1/4 cup (310ml) buttermilk

1/3 cup (80ml) milk

1/3 cup (50g) drained chopped sun-dried tomatoes

2 tablespoon chopped fresh basil leaves

1 clove garlic, crushed

1 teaspoon cracked black pepper

1 tablespoon olive oil

Method

1.Grease 6 hole (3/4 cup/180ml capacity) muffin pan. Cut prosciutto into strips.

2.Sift flour into large bowl, rub in butter, stir in egg, buttermilk, milk, tomatoes, basil, garlic and pepper.

3.Spoon mixture into prepared pan, top with prosciutto, brush lightly with oil. Bake in moderately hot oven about 20 minutes. Cover with foil, bake a further 10 minutes.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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