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.
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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
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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.
Nutrition
- 208kcals Calories
- 10.9g (3.2g saturated) Fat
- 7.2g Protein
- 20.4g (2.7g sugar) Carbs
- 0.8g Salt
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