Parmesan muffins

Ingredients for 1 servings:

• 125 g flour
• 7 g baking powder
• 100 g Parmesan, grated
• ½ tsp fennel seeds
• 1 tsp herbs de Provence
• some pepper, freshly ground
• 30 g Parma ham or Serrano ham
• 1 tbsp sesame seeds, n. B.
• 175 ml liquid, of which 1/2 oil and 1/2 milk
• 4 m.-sized eggs
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

24 mini muffins

Grease a 24-hole mini muffin tin or line it with paper baking cups. Finely grind the fennel and herb mixture in a mortar and pestle. Finely dice the ham. Mix the dry ingredients well in a bowl. Stir in the grated Parmesan cheese and finely diced ham. Whisk the eggs, oil (e.g., olive oil), and milk, or shake them in a blender and mix well with the dry ingredients using a fork. Spread the batter into the prepared muffin tin and bake in a preheated oven at 180°C for approximately 20-25 minutes until golden brown. The baking time may be slightly shorter or longer depending on the oven. Let the muffins cool slightly, then remove them from the tins and let them cool on a wire rack. They are delicious with soups, wine, and beer, and are a great addition to buffets and picnics.