Name: Polenta, pancetta and cheese muffins
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 1 teaspoon olive oil; 200 gluten-free pancetta, finely chopped; 4 green onions, thinly sliced; 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 gluten-free pancetta, finely chopped

4 green onions, thinly sliced

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 hot, 200°C (180°C fan-forced). Line a 12-hole muffin pan with paper cases.

2.Heat oil in a medium frying pan; cook pancetta, stirring, about 3 minutes, or until browned lightly. Add onion; cook, stirring, until soft. Cool.

3.Combine flour, polenta and 1/2 cup cheese in a medium bowl; stir in combined milk and eggs, melted butter and pancetta mixture.

4.Divide mixture among paper cases; sprinkle with remaining cheese.

5.Bake about 20 minutes. Stand muffins in pan 5 minutes before turning, top side up, onto a wire rack to cool.

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