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- 150 g
(5oz) diced pancetta
- 275 g
(10oz) plain flour
11/2 tsp baking powder
- 1 tsp.
bicarbonate of soda
- 125 g
(4oz) quick-cook polenta
- 2
rosemary sprigs, leaved picked and finely chopped
- 125 g
(4oz) Parmesan, coarsely grated
- 150 g
(5oz) sour cream
- 125 ml
(4 fl oz) milk
- 50 ml
(2 fl oz) olive oil
- 2
medium eggs
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line the holes of a mu ffin tin with squares of baking parchment or muffin cases.
- Step 2
Fry pancetta until golden. Empty into a large jug and set aside. In a large bowl, mix the flour, baking powder, soda, polenta, rosemary, 100g (3½ oz) of the Parmesan, ¾ tsp salt and plenty of freshly ground black pepper.
- Step 3
To the pancetta add the sour cream, milk, oil and eggs. Whisk to combine. Add the egg mixture to the flour bowl and mix until nearly combined (a few floury lumps are fine – the mu ffins will be tough if you overmix). Divide mixture among cases and scatter over the remaining Parmesan.
- Step 4
Bake for 15-20min or until lightly golden and a skewer inserted into the centre comes out clean. Serve warm or at room temperature with a crisp green salad, if you like.
Freeze ahead
Freeze cooled muffins (in cases) in an airtight container for up to a month. To serve warm, reheat from frozen in a preheated 180°C (160°C fan) mark 4 oven for 20min, or simply defrost to serve at room temperature.
Per Serving:
- Calories: 271
- Fibre: 1 g
- Total carbs: 25 g
- Sugars: 1 g
- Total fat: 14 g
- Saturated fat: 6 g
- Protein: 11 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
