Muffins with ham and vegetables

Preparation

1. Preheat the oven to 180º and place the papers or capsules in a muffin tin.

2. In a bowl mix the flour with the capers, aromatic herbs, yeast and baking soda.

3. Wash the peppers, peel the onion, chop the vegetables and put them in the glass. Chop them during 5 seconds at speed 5. Remove and drain.

4. Chop the ham, put it in the glass and chop during 2 seconds speed 5. Remove and add to the flour mixture. Also add the drained vegetables.

5. Without washing the glass, add the egg, oil, mustard, yogurt and cream. Season and beat during 30 seconds at speed 5.

6. Add the liquid mixture, of egg and oil, to the dry mixture, of flour and vegetables. Finish by mixing with some manual stirrers but only just enough so that the dry ingredients are moistened.

7. Distribute the dough among the prepared papers. Fill only ¾ parts of the capacity since when cooked they will rise.

8. Place them on the middle tray of the oven and cook for 20 - 25 minutes at 180º, only with heat up and down, that is, without turbo or fan.

9. Once cooked, remove from the oven and let them rest for only 5 minutes inside the mold. After time unmold, put them on a rack and serve immediately.