Ham and pea cupcakes
Perfect for the lunchbox or as a snack
1 shallot, chopped
6 eggs
200g flour
120g full fat Greek yoghurt
75g butter, melted
1 tsp baking powder
6 slices of ham
200g + 300g frozen peas
200g mascarpone
10 + 10 mint leaves, chopped
Salt and pepper
Heat your oven to 180°C.
Chop four slices of ham and place the remaining 2 in a food processor. Pulse to turn into crumbs.
In a mixing bowl, beat the eggs. Add the yoghurt, flour, butter and baking powder and mix well. Add 200g peas, the chopped ham and 10 leaves of chopped mint. Season and combine.
Grease your muffin tin and divide the mixture between the 12 molds. Bake for 20 minutes.
Meanwhile, blend the rest of the peas with the mascarpone and mint until smooth. Spoon the pea cream into a piping bag and spread on the cooled cupcakes. Decorate with crushed ham and serve.
