Cheese and Ham Muffin 3

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

Coarsely grate the Emmental and cut the raw ham into small cubes.

Mix flour, baking powder, salt and nutmeg in a large bowl, then fold in the cheese and ham.

In a second bowl, briefly whisk the egg, oil and milk until frothy.

Add the wet ingredients to the flour mixture and gently fold just until combined.

Spoon the batter into the wells (about 2/3 to 3/4 full) and place the tray in the oven.

Bake for 20–25 minutes until the muffins are golden and a skewer inserted comes out clean.

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