MUFFIN for Lunch

Instructions

  1. Combine all the ingredients in a bowl.
  2. Mix well.
  3. Put the mixture in the muffin / cupcake molds (or use a pan-donut mold)
  4. Before baking let rise for three hours.

Ingredients

350g organic whole wheat flour

50 gr Parmigiano Reggiano

1/2 piece of yeast dissolved in a glass of milk

3 whole eggs

100 grams of butter

1 hectogram of Fontina

1 hectogram of cooked ham

1 hectogram of mortadella