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PANCETA, GALMESAN AND MANCHEGO MUFFINS

A recipe by @TheCornerPlot
READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

  • 100g panceta, diced
IN STOCK
  • 270g self-raising flour
  • 60g Galmesan, grated
IN STOCK
  • 70g Manchego, diced or grated
IN STOCK
IN STOCK
IN STOCK
  • 2 medium eggs
  • 80g unsalted butter, melted
  • 175ml milk
  • 2 tbsp buttermilk or plain yoghurt
  • ¾ tsp sea salt
  • Grind of black pepper

Method

  1. Cook the panceta on a low heat until the fat runs and starts to crisp.
  2. Mix the flour, most of the cheese and the pancetta. Season with sea salt and black pepper.
  3. Beat the eggs, butter, milk and yoghurt, and stir into the dry ingredients until just combined.
  4. Either grease a 12-hole muffin tin or line with paper cases and fill three-quarters full with the mixture. Sprinkle over the remaining cheese.
  5. Bake at 190C/170C fan for 25-30 minutes until risen and golden.

ingredients

  • 100g panceta, diced
(each)
IN STOCK
  • 270g self-raising flour
  • 60g Galmesan, grated
IN STOCK
  • 70g Manchego, diced or grated
IN STOCK
IN STOCK
IN STOCK
  • 2 medium eggs
  • 80g unsalted butter, melted
  • 175ml milk
  • 2 tbsp buttermilk or plain yoghurt
  • ¾ tsp sea salt
  • Grind of black pepper

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