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

Maria Antonietta Grassi - Il pomodoro rosso di MantGra

  • Difficoltà


  • Stagionatura

    30 months +

  • 150 g flour
  • 150 g porcini mushrooms
  • 125 cl milk
  • 100 g butter
  • 100 g single slice cooked ham
  • 80 g grated Parmigiano Reggiano
  • 2 eggs
  • 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.


This well-known and appreciated traditional English dessert, similar to a plum cake, with round shape and a semi-spherical top without a glaze coating, has its origins in 18thC England. It was created by a family of high society bakers that initially prepared it for servants using stale bread, leftover biscuits and boiled and mashed potatoes. The resulting mixture was then fried and turned into muffins. Soon, all the other social classes discovered the goodness of this cake which became a tea-time favourite.
Maria Antonietta Grassi
Il pomodoro rosso di MantGra