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Polenta, pancetta and cheese muffins
4 stars - based on 5 reviews
Photographer: Teny Aghamalian, Stylist: Louise Bickle
- 1 teaspoon olive oil
- 200g gluten-free pancetta, chopped finely
- 4 green onions, sliced thinly
- 1¼ cups (175g) gluten-free self-raising flour
- 1/3 cup (55g) polenta
- ¾ cup (75g) pizza cheese
- 2/3 cup (160ml) milk
- 2 eggs
- 60g butter, melted
Preheat oven to 200°C/180°C fan-forced. Line 12-hole (1/3-cup/80ml)
muffin pan with paper cases.
Heat oil in medium frying pan; cook pancetta, stirring, about 3 minutes
or until browned lightly. Add onion; cook, stirring, until soft. Cool.
Combine flour, polenta and ½ cup of the cheese in medium bowl; stir
in combined milk and eggs, melted butter and pancetta mixture.
Divide mixture among paper cases; sprinkle with remaining cheese.
Bake, in oven, about 20 minutes. Stand muffins in pan 5 minutes before
turning, top-side up, onto wire rack to cool.