Grana Padano and egg stuffed muffins Prosciutto San Daniele
5 tbsp vegetable oil
2 tbsp butter, melted and cooled
1 large egg
240ml (1 cup) buttermilk
250g (2 cups) plain (all purpose) flour
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
100g (1 cup, packed) grated Grana Padano cheese
¼ tsp salt
¼ tsp garlic salt
A few sprigs of parsley, roughly chopped
6 slices Prosciutto di San Daniele, chopped into small pieces
12 eggs, hard-boiled and peeled
Preheat the oven to 200c/400f. Brush or spray a 12 hole, deep muffin tray with oil.
Add the oil, melted butter, egg and buttermilk to a bowl. Mix using a fork or balloon whisk.
Add in the flour, baking powder, bicarbonate of soda, all but 3 tbsp of the Grana Padano, salt, garlic salt, parsley, and Prosciutto di San Daniele.