Savory muffins with mushrooms, ham and Parmigiano Reggiano - United Kingdom

Clean the mushrooms and cut into cubes. In a pan, put 2 tablespoons of olive oil and a clove of garlic, and brown for 1 minute. Add the mushrooms and sauté for 6-7 minutes, then season with salt and sprinkle with chopped parsley. Turn off the heat and remove the garlic clove. Dice the ham.

In a bowl, beat the eggs well with the softened butter, oil, milk, salt and pepper: the mixture will become very soft and smooth. Add half the Parmigiano Reggiano and baking powder to the sifted flour. Mix all the ingredients, a little at a time, with the egg mixture. Preheat the oven to 355°F/180°C.

When everything is well mixed, add the mushrooms with their sauce, diced ham and the remaining Parmigiano Reggiano. Mix well and pour spoonfuls of the mixture into a muffin tin, filling the cups up to the rim (if you don't use disposable liners, butter and flour the tin first).

Bake for 20 minutes. Turn the oven off and let the muffins stand for 5 minutes with the door open.