Prosciutto, olive & manchego muffins

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.