Breakfast Bites - cooking recipe

Ingredients

12 slices prosciutto
2 1/2 cups self-rising flour
1 cup milk
1/2 cup butter, melted
2 None large eggs
2 tbsp chives, chopped
2 None salad potatoes, parboiled, thinly sliced
1/3 cup Parmesan, grated
2 tsp thyme, leaves only

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 12-hole cupcake pan. Line each recess with a slice of prosciutto.
Sift flour into a large bowl. In a separate bowl, whisk together milk, butter, eggs and chives. Add to flour, stirring until just combined.
Spoon mixture evenly into pan until two-thirds full. Arrange potatoes over top of muffin mixture. Sprinkle each with a 1/2 tbsp Parmesan and some thyme.
Bake for 20-25 mins, until golden. Cool in pan for 5 mins before transferring to a wire rack to cool completely.