5 from 1 vote
Cheese and pancetta breakfast muffins - quick and easy, ideal for a leisurely weekend breakfast.
Cheese and Pancetta Breakfast Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Cheese and pancetta breakfast muffins - quick and easy, ideal for a leisurely weekend breakfast.

Course: Baked Goods
Cuisine: American
Keyword: Cheese and Pancetta Breakfast Muffins
Servings: 6 muffins
Calories: 299 kcal
Author: Helen Best-Shaw
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
  1. Dice and fry the pancetta until brown and crisp,
  2. Heat the oven to GM5/190C/375F. Line a muffin pan with paper cases, or prepare a silicone mould.

  3. 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.

  4. Fold in the pancetta and cheese reserving some of the pancetta for sprinking on the batter.
  5. Cook until golden brown and when the tops spring back when pressed lightly - about 25 minutes.

Recipe Notes

Variations Add some sun dried tomatos either as an extra or in place of the pancetta.

Nutrition Facts
Cheese and Pancetta Breakfast Muffins
Amount Per Serving
Calories 299 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g31%
Cholesterol 26mg9%
Sodium 199mg9%
Potassium 186mg5%
Carbohydrates 23g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 180IU4%
Calcium 168mg17%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.