Cheese and pancetta breakfast muffins - quick and easy, ideal for a leisurely weekend breakfast.
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5 from 1 vote

Cheese and Pancetta Breakfast Muffins

Cheese and pancetta breakfast muffins - quick and easy, ideal for a leisurely weekend breakfast.
Servings: 6 muffins
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

  • 3 oz pancetta
  • 3 oz strong cheddar
  • 6 oz plain flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 4 1/2 fl oz milk
  • 1 1/2 fl oz oil

Instructions

  • Dice and fry the pancetta until brown and crisp,
  • Heat the oven to GM5/190C/375F. Line a muffin pan with paper cases, or prepare a silicone mould.
  • Mix the wet ingredients - the oil and milk. Mix the flour, baking powder and salt. Add the liquid to the flour, and fold together a couple of times. Don't fully mix the ingredients.
  • Fold in the pancetta and cheese reserving some of the pancetta for sprinking on the batter.
  • Cook until golden brown and when the tops spring back when pressed lightly - about 25 minutes.

Notes

Variations Add some sun dried tomatos either as an extra or in place of the pancetta.
• 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.
Calories: 299kcal | Carbohydrates: 23g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 199mg | Potassium: 186mg | Sugar: 1g | Vitamin A: 180IU | Calcium: 168mg | Iron: 1.5mg
Course: Baked Goods
Cuisine: American
Keyword: Cheese and Pancetta Breakfast Muffins