Quick & Easy

Pancetta and cheese muffins

pancetta and cheese muffins
12 Item



1.Preheat oven to 200°C. Line a 12-hole (⅓ cup/80ml) muffin pan with paper cases.
2.Heat oil in a medium frying pan over medium-high heat; cook pancetta, stirring, about 3 minutes or until browned lightly. Add onion; cook, stirring, until soft. Cool.
3.Combine flour, polenta and ½ cup of the cheese in a medium bowl; add the combined milk and eggs, melted butter and the pancetta mixture, stir until combined.
4.Divide mixture among paper cases; sprinkle with remaining cheese. Bake about 20 minutes. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

You can use thinly sliced gluten-free bacon instead of the pancetta, if you like.


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