90gbacon or small packet pancetta - or finely chopped thick cut bacon
175gplain flour - I used half regular and half spelt
115gmilk - soy or dairy
30gvegetable oil - I usually use sunflower
Fry the pancetta in a little oil over a medium heat until crisp and starting to brown. Discard the fat from the pan and spread the pancetta out on a sheet of kitchen paper to absorb the rest of the fat. Return the pancetta to the pan, add the tbs of maple syrup and cook for a few minutes until the syrup has thickened and coated the pancetta.
Whisk the oil and milk mixture with a fork. Add 3/4 of the maple syrup pancetta to the dry ingredients and mix well. Add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds). Dollop the mixture into your usual muffin pan and sprinkle each muffin with a the rest of the pancetta. Bake at GM5/190C/375F for 20 – 25 mins until risen.
Serve warm with extra maple syrup.
Add chopped sun dried tomatoes, spring onions and grated cheese.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.