Prosciutto Cheese Muffins
- 30 grams sundried tomatoes (in oil)
- 80 grams Prosciutto
- 250 grams Pastry flour
- 2 tablespoons breadcrumbs
- ½ teaspoon salt
- 1 tablespoon freshly chopped thyme
- 1 teaspoon Baking powder
- 100 grams shredded Cheese (such as Emmentaler)
- 4 tablespoons olive oil
- 2 tablespoons Pine nuts
- 150 grams Yogurt (0.1% fat)
- 2 eggs
Preheat the oven to 200°C (approximately 400°F). Line a muffin tin with paper liners.
Drain the sundried tomatoes and chop finely. Chop the prosciutto finely. Mix the flour, breadcrumbs, salt, thyme, baking powder and shredded cheese in a large bowl. Puree the olive oil with the pine nuts, yogurt and eggs until smooth. Stir into the flour mixture and mix until smooth. Fold in the sundried tomatoes and prosciutto. Scoop the batter into the prepared muffin tin and bake for 35 minutes.
Remove from the oven and allow to cool slightly before removing from the muffin tin. Serve warm.