prosciutto and roast sweetcorn muffins

muffinplate4

This coming Sunday, my beautiful friend Elissa (doctor and haiku writer extraordinaire) is moving to the port city of Bunbury from Perth, Western Australia. That’s 175 kilometres away; a great chunk of bitumen framed by dirt, trees and a kangaroo if you’re lucky.

No, it’s not the end of the world, or even the end of Western Australia. But it’s far enough to mean no last minute coffee dates, weeknight dinners or Rage-a-thons on Friday nights. For the next six-or-so months, our ‘dates’ will require a full tank of fuel and a sizeable drive. And a packed lunch (if you’re a Hobbit like me).

herbs

parsley

Understandably, the past fortnight has been a series of goodbye events for those of us in Elissa’s friendship group; particularly her beautiful bestie Deanne and… well, me (also known as ‘sisterling’, as we’ve been happily mistaken for sisters more than once).

The first of these goodbye events was two weeks ago; an afternoon tea at Elissa’s apartment for a small group of girlfriends. We drank tea from pretty cups whilst feasting on anecdotes, crudites, taramasalata, soft cheese and corn muffins with Parmesan and smoky paprika.

The latter were made by myself and Deanne with occasional help from a spotty-socked Kelpie named Lucy (below; she smiles for pig’s ears).

lucy2

lucy3

lucy1Throughout the course of an afternoon, Deanne and I chatted, laughed, baked and cried. Somehow in the midst of that, these muffins emerged from the oven.

Despite the fact that I met Deanne through our mutual friendship with Elissa, I feel very blessed to have her in my life. She’s one of the most genuine, transparent, loving and generous hearts I have ever met on this earth. Her second blog Gratitude, All the Time is testament to that.

prosciutto

But back to the muffins: these were real crowd-pleasers. Moist, soft, sweet with blackened corn and salty with crisp prosciutto. They also had some added kick from the fragrant smoked paprika (Elissa referred to it as the ‘secret ingredient’ and I’d have to agree).

As for the recipe, Dea found it here via Good Food. We made a few edits, including the addition of dried parsley (there wasn’t enough of the fresh herb in the pot) and the substitution of whole milk for buttermilk (as Dea doesn’t believe in buttermilk. I think. Or something like that).

smokedpaprikaI’ve included an edited but unabridged version of the recipe below in case you’d like to try them. They’re simple and very forgiving (trust me, we interrupted the process multiple times).

Dea and I also feel that the muffins would be highly adaptable for those who prefer to exercise some artistic license. Chipotle and lime butter, anyone?

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Prosciutto and Roast Sweetcorn Muffins

Adapted from this recipe by Good Food.

Makes 12 regular-sized muffins

  • 200g canned corn kernels, drained (or fresh kernels from 2-3 cobs, removed)
  • 6 slices prosciutto
  • 225g self-raising flour, sifted
  • tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp castor sugar
  • tsp sea salt
  • 2 eggs, lightly beaten
  • 150ml buttermilk
  • 80g butter, melted and cooled
  • 2 tbsp chopped parsley
  • 2 tbsp grated Parmesan or cheddar cheese

Preheat your oven to 190 degrees C (374 degrees f). Drain your canned corn and scatter it over a lined oven tray.

corntrayBake for 10-15 minutes or until slightly blackened around the edges. Leave to cool.

Add the flour, paprika, cumin, sugar and sea salt to a large mixing bowl.

flours

In a separate bowl, whisk together the eggs, buttermilk and melted butter. Add in the parsley and all but one tablespoon of the corn, mixing well.

Make a well in the centre of the flour mixture, then add in the egg and milk. Combine very lightly with a fork until thick and clumpy. Do not overmix.

Lightly oil twelve regular-sized muffin holes. Line the sides of each hole with a slice of prosciutto.

tin

Divide the mixture between the muffin holes, filling right to the top. Scatter over the remaining corn kernels and Parmesan cheese.

Bake for 20 to 25 minutes or until golden (an inserted skewer should come out clean).

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Serve these muffins warm with butter, cream cheese and/or tomato chutney. They are best consumed on the day they were made.

muffinplatemuffintops

Elissa: thanks for being the genuinely beautiful friend that you are. Have a safe trip down to Bunno and know that we’re coming to visit you very, very soon (in fact, you’d better put the kettle on. You may never get rid of us).

Deanne: you’re amazing. You deserve to be treasured for the incredibly generous and wise person that you are. I look forward to our next cook-up very soon!

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