EGG-STRA SPECIAL

Mouthwatering recipes featuring the best organic eggs

- VICTORIA GRAY

PANCETTA AND CHEDDAR CHEESE SAVOURY MUFFINS

MAKES 12

INGREDIENTS

12 rashers of smoked pancetta

250g self-raising flour

1 tsp English mustard powder

2 tsp caster sugar

½ tsp bicarbonate of soda

½ tsp baking powder

Pinch of salt

100g strong cheddar, grated

200ml whole milk

50ml full-fat Greek yoghurt

2 Stonegate Estate Organic eggs

25g strong cheddar, grated, for the topping

METHOD

Preheat the oven to 180°C/160°C fan/gas mark 4.

Arrange the pancetta rashers in a shallow baking tray. Cook in the oven for 10-15 minutes, set aside to cool.

Snip 6 of the rashers in half and set aside for the topping. Snip the remaining 6 rashers into small pieces.

Line a 12-hole muffin tin with muffin cases.

Sieve the self-raising flour, mustard powder, caster sugar, bicarbonate of soda, baking powder and a pinch of salt into a large mixing bowl. Add 100g of grated cheddar and the pancetta pieces.

In a jug, mix together the milk, yoghurt and eggs with a fork, fold into the pancetta and cheese mixture until just combined. Divide equally between the cases.