Line 4 x 8 cm pots – or use large muffin cups – with baking paper. Set aside.
Put the flour, baking powder, ground cloves, salt, pepper and butter into a mixing bowl. Using your fingers, rub the butter into the flour. If there are a few small bits of butter, don’t worry too much. Mix through the parmesan, ham and parsley.
In a separate bowl, whisk together the eggs and oil, then mix this through the dry ingredients. Give it a good stir, then evenly scoop the mixture into the prepared cups.
Scatter a little more grated parmesan and cracked black pepper over the muffins, then bake for 50 minutes – or until golden and cooked in the centre.