Pineapple and Ham Muffin

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

Drain the pineapple (reserve the juice), and finely dice the raw ham and Fontina.

In a large bowl, mix the flour, baking powder, baking soda, salt, oats and Herbes de Provence.

Add the pineapple, raw ham and Fontina to the dry ingredients and toss briefly to combine.

In a second bowl, beat the egg, oil, buttermilk, quark and some pineapple juice until frothy.

Stir the wet mixture into the flour mixture and fold briefly until no streaks of flour remain.

Spoon the batter into the wells, filling them to about 3/4 full.

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

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