2 cups self-raising flour, sifted
1 cup macadamias, roasted and roughly chopped
100ml macadamia oil
1 egg, lightly beaten
1 cup milk
100g parmesan cheese, grated
100g prosciutto, finely chopped
1/3 cup roasted capsicum, finely chopped
3 tablespoons, finely chopped rosemary leaves
rosemary sprigs for garnish
12 thin slices roasted capsicum, extra for garnish
1. Preheat oven to 200°C, fan-forced. Lightly grease a 12-muffin, 1/3 cup capacity muffin pan or line with muffin cases.
2. 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.
3. 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.
This recipe was provided by Australian Macadamias.