Cheese-Ham Muffin 2

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

Coarsely grate the Fontina and cut the ham into small pieces.

In a large bowl combine the flour, sugar, baking powder, salt and pepper, then fold in the cheese and ham.

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

Add the wet ingredients to the flour mixture and fold in only briefly until no dry flour remains.

Spoon the batter into the cavities (about 2/3 to 3/4 full) and smooth the surface.

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

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