- 300g (2 cups) plain flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda
- 60g (3/4 cup) finely grated parmesan
- 310ml (1 1/4 cups) milk
- 2 eggs, lightly whisked
- 6 slices prosciutto, halved lengthways
- Pine nuts, to sprinkle
- Fresh basil leaves, to serve
- 1 bunch fresh basil, leaves picked (about 1 cup fresh basil leaves)
- 2 tablespoons pine nuts toasted
- 1 garlic clove, chopped
- 125ml (1/2 cup) extra virgin olive oil
- 70g (1 cup) finely grated parmesan
- 1For the basil pesto, process the basil, pine nuts and garlic in a food processor until finely chopped. With the food processor motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Transfer to a bowl. Stir in the parmesan and season.
- 2Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with muffin cases.
- 3Place the flour, baking powder and bicarbonate of soda in a large bowl. Season. Whisk to combine. Stir in the parmesan. Make a well in the centre and add the egg. Gradually add the milk, stirring constantly, until the mixture just comes together.
- 4Divide the mixture among the prepared pans. Top each with a little basil pesto. Twist a piece of prosciutto and press on top of each muffin. Sprinkle with pine nuts. Bake for 25-30 minutes or until golden and cooked through. Transfer to a wire rack. Top with an extra dollop of pesto and fresh basil leaves.