Preheat oven to 200°C, fan-forced. Lightly grease a 12-muffin, 1/3 cup capacity muffin pan or line with muffin cases.
Place the flour and macadamias into a large bowl. Make a well in the centre. Pour oil, egg and milk into a jug and stir until combined. Pour into the flour well and stir until almost combined. Add the cheese, prosciutto, roasted capsicum and rosemary and fold through.
Spoon into the muffin holes, garnish with rosemary sprigs and a slice of capsicum. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.