Spicy Muffins with Gouda and Ham-Shallot Topping

Preheat the oven to 180 degrees Celsius (top/bottom heat). Finely dice the shallots, cut the ham into small squares, and coarsely grate the Gouda. Heat the olive oil in a pan and sauté the shallots until translucent. Then add half of the ham and the brown cane sugar, and caramelize everything vigorously for a few minutes.

In a large bowl, mix the plain wheat flour with the cream of tartar baking powder. Add the whole milk and eggs and stir everything into a smooth batter. Fold in the grated Gouda, the remaining half of the ham, and the finely chopped basil. Season with a pinch of salt and ground coriander.

Fill paper muffin cups about 3/4 full with the batter and evenly distribute the caramelized shallots with the ham on top. Bake in the preheated oven for approx. 35 - 40 minutes. Use the skewer test to check if the muffins are baked through.