• Before starting, preheat the oven to 180°C (350°F) and place 6 paper ramekins on a baking sheet.
• In a large bowl, sift together the flour and the baking powder, then add the salt, mixing the dry ingredients well. In another bowl, combine eggs, milk and seed oil, beating vigorously. Pour the liquid mixture into the bowl containing the flour and mix gently until it will be smooth and homogeneous, making sure to remove any lumps.
• Next, incorporate the grated cheese and diced Prosciutto Crudo di Parma San Francesco, mixing thoroughly to distribute the ingredients evenly.
• Fill the paper ramekins about halfway full. Then add half a boiled egg to each ramekin and cover with the remaining mixture until the ramekins are almost completely filled. To finish, sprinkle the surface of the muffins with a little ground black pepper.
• Bake the muffins in a preheated oven for about 20 to 25 minutes or until they are golden brown and cooked on the inside. You can check for doneness by inserting a toothpick into the center of a muffin: if it comes out clean, the muffins are ready.
• Once cooked, take the muffins out of the oven and let them cool slightly on the baking sheet for a few minutes, then transfer them to a wire rack to complete cooling.
• Before serving, garnish the muffins with fresh chopped parsley on top to add a touch of freshness and color.

Enjoy!