I didn’t used to eat breakfast as a child (much to my Mum’s frustration) and aside from all the more recent brunch creations, a quick, everyday breakfast is still my least favourite meal. Getting bored with cereal and toast I decided to give these Waitrose prosciutto, spinach and ricotta muffins a try. They can be eaten at anytime of the day believe me, but I wanted some variety with my morning cup of tea.
- 115g baby spinach
- 250g self-raising flour
- 2tsp baking powder
- 1/2 tsp ground nutmeg
- 2 large free range eggs
- 200g natural yoghurt
- 75g unsalted butter – melted
- 35g parmiggiano reggiano – finely grated (Or any Italian hard cheese)
- 70g prosciutto crudo
- 125g ricotta
- Preheat the oven to 200C/gas mark 6 and line a 12 hole muffin tin with paper cases
- Cook the spinach in a dry pan until wilted, put in a colander and squeeze out any excess water. Finely chop.
- In a large bowl, mix your flour, baking powder and nutmeg with a pinch of salt and pepper.
- Beat together the eggs, yoghurt, melted butter, half the parmiggiano reggiano and the spinach.
- Carefully mix the wet and dry ingredients and then fold in around a 1/3 of the prosciutto.
- Spoon the mixture into the cases
- Make a well in the middle of each one and top with a teaspoon of ricotta
- Top with the remaining prosciutto and parmiggiano reggiano
- Bake for 20-25 minutes.
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen that’s exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.”
― A.A. Milne