Recipes

For the muffins

150 g Black Forest ham in one piece

150 g Gouda cheese

1 onion

1 clove of garlic

1 tbsp oil

60 g soft butter

2 eggs

150 g yoghurt

180 g flour

2 level teaspoons baking powder

1/2 teaspoon paprika powder

a little salt and pepper

For the topping (enough for 6 cupcakes)

3 slices of Black Forest ham

100 g herb cream cheese

100 g crème fraîche

1 pinch each of salt and pepper

To garnish: a little paprika powder and chives rolls

For the muffins: Cut off the skin layer of the Black Forest ham and cut the rest into fine cubes. The edge of the bacon can be left on if desired. Finely grate the Gouda and set aside with the ham cubes. Peel and finely dice the onion and garlic clove. Heat the oil in a pan over a medium heat and fry the onion and garlic until translucent. Transfer and leave to cool. Line the muffin tray with muffin cases and preheat the oven to 180°C top/bottom heat. For the batter, whisk together the butter, eggs and yogurt with paprika powder, salt and pepper. Mix the flour and baking paper and stir in briefly but thoroughly. Add the diced ham and sautéed onions and garlic to the batter and fold in. Divide the batter between the cavities of the muffin tray. Place the tray in the oven and bake for 35-40 minutes. After the baking time, lift the muffins out of the tray and leave to cool on a wire rack
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For the cupcakes: Cut the slices of Black Forest ham in half and fry in a pan until crispy on both sides. Drain on kitchen paper. Briefly mix the herb cream cheese with the crème fraîche, salt and pepper and fill into a piping bag with a large star nozzle. Pipe the topping onto 6 of the cupcakes. Garnish the cupcakes with crispy fried ham, paprika powder and chive rolls.

Photo credit: Protective association of Black Forest ham producers