Prosciutto, Pumpkin And Feta Muffins - cooking recipe

Ingredients

6 None slices prosciutto, halved widthwise
2 cup self-rising flour
3/4 lb pumpkin, cut into 1/3 inch cubes, roasted
6 oz feta, crumbled
1 tbsp chopped basil
2/3 cup milk
1/2 cup vegetable oil
1 None egg, lightly beaten
1 oz pine nuts

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 12-cup muffin pan and line cups with prosciutto.
For the batter, sift flour into a large bowl. Add pumpkin, feta and basil, mixing well. In a separate bowl, whisk together milk, oil and egg. Season to taste. Make a well in center of dry ingredients and add milk mixture all at once. Mix lightly until just combined. Divide between muffin cups and sprinkle with pine nuts. Bake 20-25 mins, until a skewer comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.