Traumfee's cheese and ham muffins

Ingredients for 12 servings:

• 200 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp nutmeg
• 3 tsp paprika powder, hot
• 1 pinch of salt
• 1 pinch(s) white pepper
• ½ pack of mixed herbs (frozen)
• 2 tbsp chives, cut into rolls
• 1 onion(s), small,
• ½ red bell pepper(s)
• 100 g ham, diced
• 2 eggs
• 45 ml oil (sunflower oil)
• 150 ml milk
• 100 g cream cheese
• 100 g cream cheese (herbs)
• 2 tbsp tomato ketchup
• 1 tbsp ketchup (curry ketchup)
• 1 tbsp mustard, medium hot
• 150 g cheese (Emmental or Edam), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 180°C (top/bottom heat), or to approximately 160°C (convection oven). Grease a muffin tin well and, if possible, place in the freezer. In a bowl, mix the flour, baking powder, baking soda, nutmeg, paprika, salt, pepper, and herbs (you can, of course, add or replace the herbs as desired). Peel the onion and dice it finely. Wash the bell pepper and dice it finely. Add the diced onion and bell pepper to the flour mixture. In a second bowl, lightly beat the eggs with a hand mixer, then whisk in the oil, milk, cream cheese, ketchup, and mustard one after the other. Finally, stir in the cheese. Then add the flour mixture to the wet mixture and mix everything well. Pour the batter into the muffin tin and bake on the middle rack for approximately 20-25 minutes. After baking, let the muffins cool for 5-10 minutes before removing them from the tin.