– 3 medium free-range eggs – 160 gr of milk – 260 gr of flour – 100 gr of serrano ham in small cubes as small as possible – 100 gr of Brie cheese – 1 small tomato – 50 gr of melted butter – 16 gr of chemical yeast (Royal type) – A little oregano (optional) – A pinch of salt.
We preheat the oven 180º heat up and down.
We wash the tomato very well, remove the core and the seeds, cut it into small cubes and reserve.
We put the cheese in the fridge and when it has hardened we remove the rind and cut it into small cubes and reserve it with the tomato.
In a bowl put the eggs, milk, melted butter and salt and beat until you get a homogeneous mixture.
Then we sift the flour together with the yeast, add it to the bowl and mix carefully with wrapping movements until you get a homogeneous mixture and without lumps, this step can also be done with the mixer rods.
Once the mixture is achieved, we will add the serrano ham, Brie cheese, tomato cubes and oregano (optional), and continue mixing carefully until the ingredients are well integrated. We cover silicone molds or flannels with the cupcake capsules and fill with our mixture about 3/4 parts. Bake for 15/20 minutes depending on the power of the oven, click with a toothpick and if it comes out clean our muffins will be ready.