Recipe Details
- Prep time:
- Cook time:
- Total time:
- Yield: 30 mini muffins (two 12-cup and one 6-cup tray or equivalent)
- Difficulty: Easy
Ingredients
- 3 large eggs
- 1 teaspoon salt
- 1/2 cup (125 ml) oil
- 1 cup (240 ml) milk
- 2 cups (290 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 150 g cooked ham, finely diced (about 1 cup)
- 150 g mozzarella or gouda, shredded (heaping 1 cup)
- 1 small red bell pepper, finely diced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon (12 g) baking powder
- 1/4 teaspoon dried oregano
Step-by-Step Preparation
- Preheat the oven: Preheat to 180°C (350°F). Grease and lightly flour your mini cupcake molds — you will need two 12-cup trays and one 6-cup tray (30 muffins total), or a single tray with equivalent capacity.
- Mix the wet ingredients: In a large bowl, whisk together 3 eggs and 1 teaspoon salt until slightly pale and airy (about 1–2 minutes). Add 1/2 cup oil and 1 cup milk and whisk until smooth.
- Combine the dry ingredients: Sift together the 2 cups all-purpose flour, 1/2 cup cornstarch and 1 tablespoon baking powder to ensure the muffins rise evenly and have a tender crumb.
- Make the batter: Gradually fold the dry mixture into the wet ingredients until you have a smooth, lump-free batter. The consistency should be slightly thicker than pancake batter — this gives the muffins body while keeping them soft.
- Add the mix-ins: Gently fold in the diced ham, shredded cheese, diced red bell pepper, chopped parsley and dried oregano. Distribute the mix-ins evenly but avoid overmixing, which will toughen the muffins.
- Fill the molds: Fill each mini muffin cup about halfway. For an attractive finish, sprinkle a little extra cheese, a few small ham bits and a pinch of parsley on top of each cup.
- Bake: Bake for 25 minutes, or until muffins are puffed and golden and a toothpick inserted into the center comes out clean. Ovens vary; check at 20 minutes if your oven tends to run hot.
- Rest and unmold: Let the muffins rest for 5 minutes in the tray, then turn them out onto a wire rack to cool slightly. Serve warm for best texture and melted cheese pockets.
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