1. Preheat the oven at 160°C/320°F.
2. In a bowl, mix flour, garlic powder, baking powder, baking soda and salt.
3. Add the egg, milk, sour cream and oil.
4. Mix until the flour is completely incorporated.
5. Cube the Epoisses and mince shallot finely.
6. Add shallot, Epoisses, ham and parsley to the muffin batter.
7. Mix until just incorporated.
8. Grease your muffin tins and fill with the batter to 3/4 of the height.
9. Bake 25 minutes at 160°C/320°F.
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