Cheese and pancetta breakfast muffins - quick and easy, ideal for a leisurely weekend breakfast.
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.
Cook until golden brown and when the tops spring back when pressed lightly - about 25 minutes.
Variations Add some sun dried tomatos either as an extra or in place of the pancetta.