Pancetta, Mushroom and Thyme Mustardy Cheese Muffin’s Recipe

These are so easy to make and taste delicious. They can be frozen in batches and are great with a side salad for brunch or with the nice weather coming next week they would be ideal for picnic’s. Each bite gives you a different filling flavour, cheesy back note’s with a subtle finish of mustard, what is there not to like! They are also great for using up leftovers in the fridge. Be warned however they are very Moorish.


  • 1 shallot, finely chopped
  • 80g button mushroom, chopped
  • 80g pancetta, cubed
  • small knob of butter
  • 1 bunch thyme, chopped
  • 350g self raising flour
  • 200g cheddar cheese, grated
  • 220ml milk
  • 1 egg
  • 2 tsp mustard powder


  1. Preheat the oven to 170C (fan).
  2. Melt a small knob of butter in a saucepan over medium heat, then fry the shallots for 1 minute, add the pancetta and mushrooms cook for another 3 minutes stirring so the shallot’s don’t brown, finally sprinkle in the thyme and cook for another minute. Set aside.
  3. Put the flour, mustard powder and cheese in a large bowl and lightly stir to combine.
  4. In a separate jug, mix the milk and egg together, then slowly pour into the flour mixture and beat with an electric handheld whisk until all the ingredients are well mixed.
  5. Stir in the onion, mushrooms and pancetta with a wooden spoon until evenly dispersed.
  6. Spoon the mixture into greased paper cases (I made my own using grease proof paper) until two-thirds full and bake in the preheated oven for 30 minutes, or until deep golden and the sponge bounces back when touched.
  7. Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


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