Prosciutto, Pumpkin And Feta Muffins

• 6 None slices prosciutto, halved widthwise
• 2 cup self-rising flour
• 3/4 lb pumpkin, cut into 1/3 inch cubes, roasted
• 6 oz feta, crumbled
• 1 tbsp chopped basil
• 2/3 cup milk
• 1/2 cup vegetable oil
• 1 None egg, lightly beaten
• 1 oz pine nuts

1. Preheat oven to 350u0b0F. Lightly grease a 12-cup muffin pan and line cups with prosciutto.
2. For the batter, sift flour into a large bowl. Add pumpkin, feta and basil, mixing well. In a separate bowl, whisk together milk, oil and egg. Season to taste. Make a well in center of dry ingredients and add milk mixture all at once. Mix lightly until just combined. Divide between muffin cups and sprinkle with pine nuts. Bake 20-25 mins, until a skewer comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.

flour, pumpkin, feta, basil, milk, vegetable oil, egg, nuts

Taken from recipes-plus.com/api/v2.0/recipes/29291 (may not work)