The other week, whilst meal planning and racking my brains to come up with something new for tea for the kids that wasn’t just another sandwich, I realised that I hadn’t made any savoury muffins for a while. Always a favourite with both S and F, I decided to improvise and make a version of an old classic- ham and cheese. Now, whilst Pancetta and Manchego may sound posh, we use the latter (it’s a sheep’s cheese) because Freddie in particular is sensitive to cow dairy- too much causes his eczema to flare up, so we try and avoid it at home where possible. The courgette adds moisture, and is a great way of sneakily adding one of their 5-a-day to their diet! Adam actually donned his pinny and made them and they were delicious- the remaining ones accompanied us on our car journey to Butlins last week!
Pancetta, Manchego and Courgette Muffins
You will need:
- 220g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Quarter tsp mustard powder
- Quarter tsp ground black pepper
- 60g butter, melted
- 1 egg, lightly beaten
- 250ml milk
- 1 courgette, finely grated
- 150g Manchego cheese
- 160g cubed pancetta
- Preheat oven to 180C and line a 12 case muffin pan
- Melt butter and leave to one side to cool. Do the same with the pancetta.
- Sift the flour with the rest of the dry ingredients.
- Combine the butter, egg, milk and courgette in a separate bowl.
- Add the wet ingredients to the dry and mix slowly with a spoon until just combined. Add in the pancetta and cheese and mix. (Reserve a little bit of cheese to sprinkle on the top before baking.)
- Spoon into the prepared muffin pan and bake for approximately 35 minutes, or until a skewer comes out clean.
- Leave to cool in the pan 5-10 minutes, remove and finish cooling on a wire rack.