Dice the cooked ham and the sweet Provolone Valpadana DOP.
Shell the peas and blanch them in salted water for 5 minutes, drain and set aside.
Collect the flour, yeast and salt in a bowl, mix and set aside.
Beat the eggs well in another bowl, then add the milk and oil, mixing carefully.
Pour the liquid ingredients into the dry ingredients, working with a hand whisk to mix well, then add the cooked ham, peas and sweet Provolone Valpadana DOP.
Add the leaves of 3 sprigs of thyme, mix and pour the mixture into the cavities of a 12-muffin mold lined with paper cups. Bake at 180° for about 20 minutes.
Remove from the oven, turn out the muffins and let them cool on a rack.
Serve warm.
