How to cook
Beat the egg, add the oil, the yoghurt along with the baking soda mixed in it and the chopped ham and pickles.
Gradually add the flour to the mixture, until it absorbs it.
Finally add a few pinches of salt and spices of your choice (oregano, basil, savory herb, hot paprika, black pepper) - I added ground black pepper, dry savory herb and coarsely crushed dry red hot pepper for a slight spiciness.
The nests of the muffin molds are smeared with a little softened butter, lightly sprinkled with flour and the mold is shaken and patted well to distribute the flour evenly over it.
Then the muffin tin is turned over and shaken to remove the excess flour from it.
Fill 3/4 of the muffin molds and bake them for about 25-30 minutes in a preheated oven at 360°F (180°C) - until the wooden stick in one of the muffins comes out dry.
Tip: Wait for the savory muffins to cool slightly before removing them from the muffin tin.
The savory muffins with egg and bacon are delicious!