Cheddar, pancetta and spring onion muffins

Name: Cheddar, pancetta and spring onion muffins
Yield: Serves 14
Cuisine: British recipes
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

Published: 31 Jul 10
Updated: 18 Mar 24

Test kitchen approved

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

Visit deliciousmagazine.co.uk to save recipe

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

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 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

Fancy getting a copy in print?

Subscribe to our magazine

Cheddar, pancetta and spring onion muffins

Ingredients

Method

Nutrition

More to discover