Melt the butter in a large pan and add the frozen vegetables.
Let them thaw, stirring gently, on the fire, then leave them to cool.
We cut the muscle into cubes and scrape the cheese.
Mix the eggs with a pinch of salt, a pinch of pepper, a little dried thyme and a little basil. Add the yogurt and mix well.
Incorporate the sifted flour together with the baking powder.
Let the composition rest for 10-12 minutes, then incorporate in it: 2/3 of the grated cheese, the pork muscle and the vegetables with the sauce left in the pan. We don't drain them, because the sauce is very tasty.
Homogenize the composition well, fill the muffin tins with it and place them in an oven tray.
Bake the appetizer muffins for 35-40 minutes, at 180 degrees, in the preheated oven, beforehand.
In the last 5 minutes, take them out of the oven and sprinkle the rest of the grated cheese and cumin seeds on them.
We let them temper in forms, so as not to deform, then we can serve them plain, or with various sauces.