Cheddar, pancetta and spring onion muffins
- Published: 31 Jul 10
- Updated: 18 Mar 24
These cheesy muffins are perfect for keeping the guests (and the cook) happy while other dishes are being prepared. Serve them for brunch or afternoon tea.
-
Serves 14
-
Takes 20 min to make, 20 min to cook
Advertisement
Ingredients
- 360g self-raising flour
- 1 tbsp caster sugar
- ½ tsp salt
- 100ml vegetable oil
- 2 large free-range eggs
- 300ml buttermilk
- 100g pancetta, finely diced
- 80g mature Cheddar, diced, plus extra, grated, to sprinkle
- 5 spring onions, sliced
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Line two muffin trays with 14 paper cases (or a mini muffin tray with 24 small cases). Sift the flour, sugar and salt into a large bowl. Whisk together the oil, eggs and buttermilk, then fold into the flour. Fold in the pancetta, Cheddar and spring onion. Don’t over-mix.
- Divide the mixture evenly among the muffin cases. Sprinkle over the extra grated Cheddar, then bake for 18-20 minutes until risen, golden and springy to the touch. Allow to cool slightly before serving.
Recipe continues after advertising
Advertisement
- Recipe from August 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 208kcals
- Fat
- 10.9g (3.2g saturated)
- Protein
- 7.2g
- Carbohydrates
- 20.4g (2.7g sugar)
- Salt
- 0.8g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter