Cheese and Pancetta Breakfast Muffins

Ingredients

• 3 oz pancetta
• 3 oz strong cheddar
• 6 oz plain flour
• 1 tsp baking powder
• 1 pinch salt
• 4 1/2 fl oz milk
• 1 1/2 fl oz oil

Instructions

1. 1

   Dice and fry the pancetta until brown and crisp,

2. 2

   Heat the oven to GM5/190C/375F. Line a muffin pan with paper cases, or prepare a silicone mould.

3. 3

   Mix the wet ingredients - the oil and milk. Mix the flour, baking powder and salt. Add the liquid to the flour, and fold together a couple of times. Don't fully mix the ingredients.

4. 4

   Fold in the pancetta and cheese reserving some of the pancetta for sprinking on the batter.

5. 5

   Cook until golden brown and when the tops spring back when pressed lightly - about 25 minutes.