Muffins of celeriac stew with parma ham
Preheat the oven to 200ºC.
Line the cavity molds with the slices of Parma ham.
Mix the stew with the cheese and eggs. Sift the baking powder above it. Spatula well through and spread this mixture over the coated muffin molds.
Bake the muffins in the middle of the oven for about 25 minutes. Remove from the oven, let cool for 10 minutes and then pour on plates. Serve (warm) warm.
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