Cheese and Ham Muffin 1

Preheat the oven to 160 °C (fan) and grease a muffin tin (without paper liners).

Coarsely grate the Emmental, dice the raw ham, wash the mushrooms, slice them and briefly sauté in a pan.

In a bowl, mix the flour, baking powder, baking soda, salt and pepper well.

Beat the eggs and milk in a second bowl until frothy.

Add the flour mixture to the egg-and-milk mixture and gently fold in just until no streaks of flour remain.

Fold the cheese, ham and the sautéed mushrooms into the batter.

Fill the batter into the greased wells and bake the muffins in the preheated oven for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then carefully remove and serve warm.