Savoury muffins with mushrooms, ham and Parmigiano Reggiano - United Kingdom
150 g flour
150 g porcini mushrooms
125 cl milk
100 g butter
100 g single slice cooked ham
80 g grated Parmigiano Reggiano
10 sprigs of parsley
8 tablespoons of extra virgin olive oil
1 small clove of garlic
1 packet of yeast
salt to taste
pepper to taste
Delicately 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 Parmesan and baking powder to the sifted flour. Mix all the ingredients, a little at a time, with the egg mixture. Preheat the oven to 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 muffin moulds up to the rim (if you don't use disposable cases, butter and flour them first).
Bake for 20 minutes. Turn the oven off and let them stand for 5 minutes with the door open.