Savory Parmesan and Pancetta Cupcakes


As you all know, I got some new cookbooks for Christmas and two of them happened to be cupcake cookbooks. I decided to try out the savory cupcakes and buy pancetta for the first time. These were absolutely amazing. Here is the recipe:

yield: 9-12
prep time: 20 minutes plus cooling
cooking time: 25-30 minutes

3 1/2 oz thinly sliced pancetta
5 T olive oil
2 1/3 c self-rising flour
2 t baking powder
2/3 c finely grated parmesan cheese
scant 1 cup milk
1 egg, beaten
2 T grainy mustard

1.) Line 9-12 sections of a cupcake pan. Cut 9-12 two inch strips from the pancetta. Finely chop the remainder. Heat 1 tablespoon of the oil in a skillet and gently fry the pancetta strips for 5 minutes, until turning crisp. Drain to a plate. Fry the finely chopped pancetta for 3-4 minutes. Let cool.
2.) Put the flour and baking powder in a bowl. Stir in the parmesan and chopped pancetta until evenly mixed.
3.) Whisk together the remaining oil, milk, egg, and mustard with a fork in a pitcher and add to the bowl. Stir gently until just combined.
4.) Divide the muffin mixture evenly into the paper liners and place a strip of pancetta on top of each.
5.) Bake in a preheated oven, 400 degrees for 15-20 minutes, or until risen and pale golden. Transfer to a wire rack. Serve warm or cold.

Cupcake cookbook: “200 cupcakes” By: Joanna Farrow

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