Pancetta & Cheese Muffins




  • 1 tsp olive oil
  • 200g gluten-free pancetta, chopped finely
  • 4 green onions, sliced thinly
  • 11/4 cups gluten-free self-raising flour
  • 1/3 cup polenta
  • 3/4 cup pizza cheese
  • 2/3 cup milk
  • 2 eggs
  • 60g butter, melted



  1. Preheat oven to 200°C / 180° for fan forced. Line 12-hole muffin pan with alfoil cases
  2. Heat oil in a medium frying pan; cook pancetta, stirring for about 3 mins or until browned lightly. Add onion; cook, stirring, until soft. Cool
  3. Combine flour, polenta and 1/2 cup cheese in a medium bowl; stir in combined milk and eggs, melted butter and pancetta mixture
  4. Divide mixture between muffin cases; sprinkle with remaining cheese
  5. Bake for about 20 mins, or until cooked through
  6. Stand for 5 mins, then transfer onto a wire rack to cool
  7. Enjoy!!