Preheat the oven to 200ºC.
Put the eggs in the mixing bowl and program 3min/37º/level 4.
Add the milk, Castillo de Canena Reserva Familiar Arbequina olive oil and the butter in small pieces and program 15sec/level 3.
Add the flour, baking powder, salt and oregano. Program 5sec/level 3.
Finish mixing with the spatula.
Pour the mixture into individual moulds or Ǿ 35mm muffin cups.
Spread the tomato and anchovy pieces over the 12 muffins and dip them into the batter using a toothpick. Sprinkle the muffins with a little oregano.
Distribute over 12 muffins pieces of sobrasada or chorizo with the help of the toothpick dip them into the dough. Sprinkle with grated parmesan.
Hornee during 10min at 200ºC.