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Zucchini Carrots & Ham mini muffins
Ingredients
  • 1 cup 250 ml milk 

  • 1/4 cup 60 ml Extra Virgin Olive oil
  • 2 eggs
  • 2 cups 300 grams flour
  • 2 tsp baking powder
  • 6 Tbsp 50 grams Parmesan cheese, grated
  • 4 oz. 100 grams shredded Provola cheese
  • 1 carrot finely grated
  • 1 zucchini finely grated
  • 1 cup 200 grams pancetta cubes
  • 6 basil leaves
  • pinch of salt
Instructions
  1. Preheat oven to 180C/350 F
  2. In a large bowl place the milk, olive oil and eggs and whisk to combine.
  4. In a small bowl mix the flour, baking powder and salt.
  5. Slowly add the flour mix to the egg mix.
  6. Add the parmesan, grated carrot and grated zucchini and stir to combine.
  8. Add the pancetta cubes and the Provola cheese. Mix.
  9. Fill a greased muffin pan (or a mini loaf pan) with the batter.
  11. Bake until gorgeously golden and when a skewer inserted removes cleanly. 25 minutes approx.