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recipes
Spring Onion, Pancetta and Cheddar Muffins -
These muffins are really versatile; try swapping the spring onions for red onion, pancetta
for bacon and the cheddar for goats or blue cheese. Because pancetta is quite salty we
have not included any added salt in this recipe
•
100g pancetta slices
•
8 spring onions, finely sliced.
•
250g self-raising flour
•
2 tsp baking powder
•
½ tsp bicarbonate of soda
•
2 eggs
•
80g unsalted butter, melted and cooled
•
200ml buttermilk
•
1 tbsp finely chopped chives (optional)
•
150g strong cheddar, grated
•
Freshly ground black pepper to taste
1. Heat the oven to 200°C/400°F/gas mark 6 and line a muffin tin with 12 paper muffin
cases.
2. Heat a frying pan over medium heat and dry fry the pancetta until it's golden and
crispy (be careful because pancetta slices cook really quickly). Remove the pancetta
from the pan with a slotted spoon and drain on kitchen paper. Allow it to cool then
crumble it.
3. In the same fat used to cook the pancetta, sauté the spring onion until just softened,
(about five minutes), then set aside to cool.
4. Place the flour, baking powder, bicarbonate of soda and pepper into a clean mixing
bowl.
5. In a jug, whisk together the eggs, butter and buttermilk on a medium speed for 30
seconds.
6. Pour the egg mixture into the flour mixture and gently fold them together using a
spatula (the mixture should not be smooth so do not over mix).
7. Fold in the pancetta, onions and two thirds of the cheese.
8. Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese and
bake for about 18 minutes until the tops are golden and a toothpick inserted into the
centre of a muffin comes out clean.
16
Makes 12
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