Always remaining in the theme 'Dinner with friends' (see post below) I have finally prepared the savory muffins! I really wanted them and I was waiting for the chance greedily. I therefore started from this point you stop to turn around all the other dishes! And ... you gotta start somewhere! And so is coming off a nice dinner rustic and semi-vegan I'm going to explain away the next post. I have served as bread, which I have voluntarily omitted from the table, leaving the center for the entire dinner. Gianluca them hot favorites, has in fact resisted smell freshly baked, I, as a matter of organization, I owed them served cold, but were welcome anyway. I found them delicious, maybe trying to redo some variation with other vegetables and cheese ... I'm sure I will take the muffin-mania rages on most foodblog! Official! CONTAGIOOOOOOOOOOOO! Last thing and then I close: the photos came indecent because: 1. it was evening and there was plenty of light, 2. I smeared the lens with greasy paw and, unfortunately, I realized when I saw the pictures to your PC: all with the sign of Zorro! Sorry! Latest: The recipe was kindly provided by Misy that I take this opportunity to greet and thank.

Ingredients for 12 muffins savory:
250g flour
200 ml milk
2 eggs
50 g butter
100g cooked ham
100gr eagleman
50 g grated Parmesan cheese
1 packet of instant yeast powder
1 teaspoon salt
Procedure:
Proceed as usual in the preparation of muffins forming two separate compound for wet and dry ingredients: In a bowl mix eggs with milk and melted butter but cold, except the flour together the Parmesan cheese, salt and yeast. Add to the bowl with the flour, ham and cheese cut into cubes. Then add the two compounds, mixing gently. Grease and flour the muffin tins and pour in the mixture for 2 / 3 of their capacity. Bake the muffins at 180 degrees for 30 minutes or until toothpick inserted, it comes out clean and dry. Let cool before serving.

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