Polenta, pancetta and cheese muffins

AWW
Cooking time
Less than 60 minutes
Cuisine
Modern Australian
Healthy options
Gluten free
Healthy
Nut free
Serves
10 or more
Type
Cake
Muffin
4 stars - based on 6 reviews
Photographer: Teny Aghamalian, Stylist: Louise Bickle
Photographer: Teny Aghamalian, Stylist: Louise Bickle
By 

Ingredients

  • 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

Preparation method

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.

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