2 cups self raising flour sifted
1 cup macadamias roasted and roughly chopped
100 ml macadamia oil
1 egg lightly beaten
1 cup milk
100 g parmesan cheese grated
100 g prosciutto finely chopped
1/3 cup roasted capsicum finely chopped
3 tablespoons rosemary leaves finely chopped
rosemary sprigs garnish
12 thin slices roasted capsicum extra garnish
Preheat oven to 200°C, fan-forced. Lightly grease a 12-muffin, 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.
***Recipe via Australian Macadamia Society.