Mini ham and pea muffins

Ingredients

For 1 serving

• All-purpose flour20 g
• Eggs25 g
• Cooked ham20 g
• Peas20 g
• Plain nonfat yogurt30 g
• Baking soda1 g
• Extra virgin olive oil3 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Heat a conventional oven to 180 °C and put 2 paper cases in a mini muffin tin.
2. Meanwhile cut the cooked ham into small dice; if the peas are frozen, thaw them in a sieve under lukewarm water and pat them dry.
3. In a bowl beat the egg with the yoghurt and oil until well combined.
4. Add the flour, bicarbonate of soda and salt and stir just until no dry flour shows: overmixing makes the muffins rubbery.
5. Fold in the ham and peas and divide the batter between the cases, filling them three-quarters full.
6. Bake for 20 minutes, until golden and a cocktail stick pushed into the centre comes out clean; let them cool for 5 minutes before unmoulding.