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
- Preheat the oven to 170C (fan).
- 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.
- Put the flour, mustard powder and cheese in a large bowl and lightly stir to combine.
- 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.
- Stir in the onion, mushrooms and pancetta with a wooden spoon until evenly dispersed.
- 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.
- Leave the muffins to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.