Prosciutto, Goats Cheese & Courgette Muffins.

Delicious little morsels! I really love these muffins, they are a great mid afternoon snack or even breakfast if you're in a rush. As with everything on my site, they are made with gluten free flour but I'm sure they are just as delicious with regular flour.

Makes 10

Ingredients:

350g gluten free self raising flour

2 tsp baking powder

1 medium courgette, coarsely grated

1 large carrot, finely grated

3 medium free range eggs, beaten

150g melted butter

125g soft goats cheese

100g prosciutto

Few springs of thyme

50g parmesan

1 tsp sugar

100ml milk

Pumpkin seeds (optional)

Method:

1.Preheat the oven to 160C.

2.Sift the flour and baking powder into a bowl and add a good pinch of salt.

3.In a large bowl mix the eggs, courgette, carrot, half the parmesan, sugar and some ground black pepper. Pick the thyme leaves and crumble in the goats cheese. Slice 70g of prosciutto and add to the mix. mix everything really well.

4.Fold in the flour mixture and when fully combined pour in the melted butter and milk.

5.Line a 12 hole muffin tray with 10 muffin cases, you could do all 12 but I prefer to do larger muffins. Ideally, put the mixture in a piping bag, but you can also just spoon the mixture between the cases.

6.With the remaining prosciutto, make miniature rose shapes and pop on top of each muffin, pressing it in gently, this will get nice and crispy during baking. Sprinkle the remaining parmesan on top along with the pumpkin seeds if using.

7.Bake them for 25-30 minutes until golden on top and nicely risen.