Pancetta and Cheese Muffins

We spotted this recipe in the M&S Allergy Free cookbook that was a Christmas gift (sadly the same one's no longer listed on their website.)  It includes polenta and is a savoury muffin which I had hoped Sous Chef J would like as a breakfast/brunch item. 


Having decided to use half the ingredients listed in the recipe in this trial bake, we gathered together:-

½ tablespoon Olive Oil
100g pancetta, chopped
2 spring onions, sliced
87g self raising flour (Dove's Farm gluten free)
27g polenta
38g grated cheddar cheese
80ml milk (we used home made yogurt)
1 egg (we used a large one)
30g melted butter

Whilst preparing the onions, the butter was melted.

The dry ingredients were placed in a mixing bowl - about a third of the grated cheese was reserved for later.

Having heated the olive oil in a frying pan, the pancetta was browned and then the onions were added.  Once the onions were softened, not browned, the pan was removed from the heat to cool slightly.

Once we had added the melted butter to the dried ingredients in the mixing bowl, the cooled pancetta and onion was added as well. 

Using a wooden spoon, the ingredients were mixed until well combined.

Dessertspoon dollops of the mix were divided between 6 muffin cases.  It is a firm mix and was quite a stiff consistency.






To finish off the muffins, they were topped with the reserved grated cheese. 

The muffins were baked in a pre-heated fan oven (180C) for about 12-15 minutes (this will need checking depending on the mix consistency.)  They were cooled in the muffin tray for 10 minutes.

Delicious warm and still tasty the next day - we  warmed them through prior to serving.

The muffins were a hit although Sous Chef J definitely preferred them warm... and with oodles of tomato ketchup.

These muffins freeze well.  The ingredients we used made 6 muffins.