Savory Spinach, Pancetta and Cheddar Muffins

MAKES 12 MUFFINS
20 MINS PREPARATION
15-18 MINS COOKING TIME


1 tsp vegetable oil, for greasing
100g pancetta (or roughly chopped, smoked bacon)
100g spinach
250g plain flour
1 tsp coarse sea salt
2 tsp baking powder
70g strong cheddar, coarsely grated
2 medium eggs, beaten
75g unsalted butter, melted and left to cool
250ml buttermilk (or 220ml soured cream and 30ml milk)
small bunch of chives or a handful of finely chopped spring onions


1. Preheat the oven to 200 C/fan 180 C/gas 6. Grease and line a 12-hole muffin tin with muffin cases. Fry the pancetta in a dry pan for 3-4 minutes until crispy (if you are using bacon add a splash of oil). Remove from the heat and set aside the pancetta to drain on kitchen paper.
2. Meanwhile, wilt the spinach by putting it in a colander in the sink and pouring over boiling water from a kettle (thanks delicious magazine for this tip!). Refresh under cold water then use your hands to squeeze out as much liquid as possible. Transfer to a chopping board and chop finely.
3. Combine the flour, salt, baking powder, bicarbonate of soda and most of the cheese in a large bowl. In a separate bowl, or mixing jug, combine the beaten eggs, cooled melted butter and buttermilk. Pour the egg mixture over the dry ingredients and stir using a spatula until just combined.

Fold in the cooled pancetta, chopped spinach and chives (or spring onions) until everything is evenly mixed but the batter is still a bit lumpy. By mixing these in without over mixing you will achieve fluffier, lighter muffins.
4. Spoon out the batter equally among the cases, sprinkle over the remaining cheese and then bake for 18-20 minutes or until a skewer inserted into the middle of the muffin comes out clean. Remove from the tins and place on a cooling rack until ready to serve.


219 kcals PER MUFFIN