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Wheat Free Mini Muffins

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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 12

Ingredients
  

  • 6 slices Parma ham or prosciutto
  • 10 g butter
  • 100 g button mushrooms finely sliced
  • 2 medium eggs beaten
  • 3 tbsp milk
  • 1/2 tsp English mustard
  • 50 g Cheddar grated

Instructions
 

  • Preheat the oven to 190C/Gas 5. Halve the lengths of Parma ham and use each half to roughly line an oiled 12-hole silicon mini muffin tray.
  • Melt the butter in a frying pan, add the mushrooms and fry for 10 mins until golden.
  • Mix the eggs, milk, mustard and cheese into the mushrooms and season. Pour into the lined muffins and bake for 10-15 mins until risen and set.

Notes

Make up to 2 days in advance, reheating in a hot oven for a few mins.