Whole-Wheat Ham and Cheese Muffins
- 2 shallots
- 75 grams cooked ham
- 2 tablespoons vegetable oil
- 150 grams Quark
- 60 milliliters milk
- 1 egg
- freshly ground peppers
- 2 tablespoons grated Emmentaler cheese
- 200 grams Whole wheat flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 3 tablespoons finely chopped parsley
- 2 teaspoons chopped thyme
Peel and mince the shallots. Dice about 50 grams of the ham. Heat the vegetable oil in a large pan and sauté the shallots and ham until golden brown.
Whisk the quark, milk and egg together until smooth. Season with salt and pepper and stir in the grated cheese. Combine the whole-wheat flour, baking powder and baking soda in a separate bowl. Stir the wet ingredients into the dry ingredients and mix until smooth. Fold in the shallots, ham, chopped parsley and chopped thyme.
Cut the remaining ham into thin strips.
Preheat the oven to 180°C (approximately 350°F). Grease the wells of the muffin tin with butter. Spoon the batter into the prepared muffin tin and top with the ham strips. Bake for 20-25 minutes, until a toothpick inserted comes out clean. Remove from the oven and allow to cool. Place the cooled muffins in paper baking cups and garnish each with a small thyme sprig.