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.
Bu hikaye New UK dergisinin September 11, 2023 sayısından alınmıştır.
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Bu hikaye New UK dergisinin September 11, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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