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- 150 g
(5oz) diced pancetta
- 275 g
(10oz) plain flour
11/2 tsp baking powder
- 1 tsp.
bicarbonate of soda
- 125 g
(4oz) quick-cook polenta
- 2
rosemary sprigs, leaved picked and finely chopped
- 125 g
(4oz) Parmesan, coarsely grated
- 150 g
(5oz) sour cream
- 125 ml
(4 fl oz) milk
- 50 ml
(2 fl oz) olive oil
- 2
medium eggs
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line the holes of a mu ffin tin with squares of baking parchment or muffin cases.
- Step 2
Fry pancetta until golden. Empty into a large jug and set aside. In a large bowl, mix the flour, baking powder, soda, polenta, rosemary, 100g (3½ oz) of the Parmesan, ¾ tsp salt and plenty of freshly ground black pepper.
- Step 3
To the pancetta add the sour cream, milk, oil and eggs. Whisk to combine. Add the egg mixture to the flour bowl and mix until nearly combined (a few floury lumps are fine – the mu ffins will be tough if you overmix). Divide mixture among cases and scatter over the remaining Parmesan.
- Step 4
Bake for 15-20min or until lightly golden and a skewer inserted into the centre comes out clean. Serve warm or at room temperature with a crisp green salad, if you like.
Freeze ahead
Freeze cooled muffins (in cases) in an airtight container for up to a month. To serve warm, reheat from frozen in a preheated 180°C (160°C fan) mark 4 oven for 20min, or simply defrost to serve at room temperature.
Per Serving:
- Calories: 271
- Fibre: 1 g
- Total carbs: 25 g
- Sugars: 1 g
- Total fat: 14 g
- Saturated fat: 6 g
- Protein: 11 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
