Preheat oven to 180 °C. Sift flour and mix well with baking powder. Beat 125 g butter and eggs to a creamy consistency. Add a pinch of salt, pepper, nutmeg, fresh cream, mustard and chopped parsley, then add flour and knead into a smooth dough. Fold in diced ham and Swiss Emmental AOP. Pour into greased muffin tray or paper baking cups and bake in oven for around 35 minutes. Serve hot.