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Polenta, pancetta and cheese muffins

The Australian Women’s Weekly
Photographer: Teny Aghamalian, Stylist: Louise Bickle
Photographer: Teny Aghamalian, Stylist: Louise Bickle

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Gluten free, Nut free
Course: Snacks
Favourite flavours: Cakes/baking

Polenta, pancetta and cheese muffins
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
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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