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Cheese and Pancetta Breakfast Muffins
Cheese and pancetta breakfast muffins - quick and easy, ideal for a leisurely weekend breakfast.
Servings: 6 muffins
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