PANCETA, GALMESAN AND MANCHEGO MUFFINS

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PANCETA, GALMESAN AND MANCHEGO MUFFINS

A recipe by @TheCornerPlot

READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

100g panceta, diced

OUT OF STOCK

270g self-raising flour

60g Galmesan, grated

IN STOCK

70g Manchego, diced or grated

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

Cook the panceta on a low heat until the fat runs and starts to crisp.
Mix the flour, most of the cheese and the pancetta. Season with sea salt and black pepper.
Beat the eggs, butter, milk and yoghurt, and stir into the dry ingredients until just combined.
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.
Bake at 190C/170C fan for 25-30 minutes until risen and golden.

Tags: Baking, Cheese Recipes, Easy Cook at Home Recipes, Mother's Day

ingredients

100g panceta, diced

each -

OUT OF STOCK

270g self-raising flour

60g Galmesan, grated

IN STOCK

70g Manchego, diced or grated

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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