Name: Pancetta and cheese muffins
Cook time: 35 min
Total time: 35 min
Ingredients: 1 teaspoon olive oil; 200 gram pancetta, chopped finely; 4 green onions (scallions), sliced thinly; 1 1/4 cup (175g) gluten-free self-raising flour; 1/3 cup (55g) polenta; 3/4 cup (75g) pizza cheese; 2/3 cup (160ml) milk; 2 eggs; 60 gram butter, melted

Ingredients

1 teaspoon olive oil

200 gram pancetta, chopped finely

4 green onions (scallions), sliced thinly

1 1/4 cup (175g) gluten-free self-raising flour

1/3 cup (55g) polenta

3/4 cup (75g) pizza cheese

2/3 cup (160ml) milk

2 eggs

60 gram butter, melted

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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