Why not have a go at making these moreish savoury muffins.
Pancetta, cheddar and tomato muffins Makes 10-12
12 Taste the Difference smoked pancetta rashers
250g self-raising flour by Sainsbury’s
1 ½ teasp English mustard powder
2 teasp caster sugar by Sainsbury’s
½ teasp bicarbonate of soda
½ teasp baking powder
75g basics mature cheddar, grated plus 25g for the topping
50g Taste the Difference sunkiss tomatoes, drained and chopped
200ml whole milk
50ml Clandeboye Estate Greek yoghurt
2 large free range Woodland eggs by Sainsbury’s
1. Preheat oven to 180 C, fan 160 C, Gas 4. Arrange pancetta on baking tray, and bake for 10-15 minutes. Set aside to cool. Halve six rashers and set aside for topping. Line a 12 hole muffin tin with cases.
2. Sieve self raising flour into a large bowl with mustard powder, bicarbonate of soda, baking powder, pinch of salt and castor sugar. Add grated cheese, sundried tomato and pancetta pieces.
3. In a jug, mix milk, yoghurt and eggs with a fork, fold into the flour, pancetta and cheese mixture with a large metal spoon until just combined.Put into cases. Top each muffin with half a rasher of cooked pancetta, and sprinkle with a little of the remaining cheese. Bake in oven for 25-30 minutes, until well risen and golden brown. Leave them to cool slightly on a wire rack and serve warm.