Pancetta, cheddar and tomato muffins
Makes: 10-12
Prep time: 15 minsTotal time: 
Photograph by Maja Smend
Pancetta, cheddar and tomato muffins
Recipe by Jo Wheatley
Makes: 10-12
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
215Kcal
Fat
12gr
Saturates
5gr
Carbs
17gr
Sugars
3gr
Fibre
1gr
Protein
10gr
Salt
1.4gr
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Ingredients
- 12 Taste the Difference smoked pancetta rashers
- 250g self-raising flour
- 1½ tsp English mustard powder
- 2 tsp caster sugar
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 75g strong cheddar, grated
- 25g strong cheddar, for the topping
- 50g Taste the Difference sunkiss tomatoes, drained and chopped
- 200ml whole milk
- 50ml full-fat Greek yogurt
- 2 large eggs
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Arrange the pancetta in a shallow baking tray. Cook in the oven for 10-15 minutes until cooked; set aside to cool. Snip 5 of the rashers in half and set aside for the topping. Snip the remaining 7 rashers into small pieces. Line a 12-hole muffin tin with 10 cafe-style muffin cases, or if you're using standard muffin cases, you'll need 12.
- Into a large bowl, sieve the self-raising flour, mustard powder, sugar, bicarbonate of soda, baking powder and a pinch of salt. Add 75g grated cheddar, the sundried tomato pieces and pancetta. In a jug, mix together the milk, yogurt and eggs with a fork, fold into the pancetta and cheese mixture with a large metal spoon until just combined. Divide equally between the cases.
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Top each muffin with half a rasher of cooked pancetta and sprinkle with a little of the remaining grated cheddar cheese. Bake in the preheated oven for 25-30 minutes, or until the muffins are well risen and golden brown. Leave them to cool slightly on a wire rack. Serve warm.
