Parmesan & Pancetta Cupcakes

prep 20 mins, plus cooling cook 25–30 mins
  • 100 g (3½ oz) thinly sliced pancetta
  • 5 tablespoons olive oil
  • 300 g (10 oz) self-raising flour
  • 2 teaspoons baking powder
  • 50 g (2 oz) Parmesan cheese, finely grated
  • 200 ml (7 fl oz) milk
  • 1 egg, beaten
  • 2 tablespoons grainy mustard

Line 9 sections of a 12-section muffin tray with paper muffin cases. Cut 9 x 5 cm (2 inch) strips from the pancetta. Finely chop the remainder. Heat 1 tablespoon of the oil in a small frying pan and gently fry the pancetta strips for 5 minutes until turning crisp. Drain to a plate. Fry the chopped pancetta in the pan for 3–4 minutes. Leave to cool.

Put the flour and baking powder in a bowl. Stir in the Parmesan and chopped pancetta until evenly mixed.

Whisk together the remaining oil, milk, egg and mustard with a fork in a jug and add to the bowl. Stir gently until only just combined.

Divide the muffin mixture between the paper cases and place a strip of pancetta on top of each.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until risen and pale golden. Transfer to a wire rack. Serve warm or cold.

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