Quick ham and mushroom muffins

Ingredients for 1 servings:

• 250 g flour
• 1 tsp, leveled salt
• ¼ liter of milk
• 1 onion(s)
• 150 g mushrooms
• 200 g cooked ham
• 70 g butter, liquid
• 3 eggs
• 4 slices of cheese
• 50 g Parmesan, grated
• possibly chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Melt the butter in the microwave for 30 seconds, then slowly mix it with the 3 eggs in a food processor. In a separate bowl, mix together the flour, salt, and a little chili powder, if desired. Place the finely chopped onion in a pan over medium heat until translucent, add the drained mushrooms, fry for a moment, then add the cooked ham to the pan and fry everything briefly, to taste. With the food processor running, gradually add the flour and milk alternately to the egg foam until a nice, slightly sticky batter forms. Using a fork, mix the pan mix, the cheese (torn or cut into small pieces), and the grated Parmesan cheese into the batter. Save a little Parmesan to sprinkle over the muffins later. Spoon the batter into a greased 12-hole muffin tin using 2 spoons. Finally, sprinkle each muffin with the remaining Parmesan cheese. Bake at 200°C (180°C fan-assisted) on the middle rack of the oven for 20 minutes. Depending on your oven, check the oven a moment earlier or add more time if necessary. Do the toothpick test.