Parma Ham & Cheese Muffins/ Lorianetti

Here a nice recipes for making little salted Muffins. These muffins were definitely moist and stayed that way for a few days so let's go in the kitchen and pepare it...
This is dedicated to Loriana this is the reason why I called them LORIANETTI.
I know she loves to prepare them home but this is a new light version!!!
Enjoy!

Here the ingredients for 12 medium muffins
3 whole eggs
salt and black pepper
350 gr of milk
280 gr of extravirgin olive oil
120 gr of grated dried ricotta cheese
70 gr Parma Ham
550 gr of "0" Flour
15 gr of instant yeast/please rememeber that Instant Yeast is a high potency, fast acting yeast that can be added directly at last to your dry ingredients without letting the dough rise up for hours.
In a large bowl put the eggs with oil, milk, salt and black pepper...slowly slowly add the rest of the ingredients in the same order given in the recipe.....
Remember the consistancy of the dough that has to be soft and thik at the same time. Stir the mix until just blended. Do not overmix. Spoon the batter into greased muffin pans, filling them 3/4 full. Bake for 15 to 18 minutes, or until golden brown.