Fennel, Pancetta and Parmesan Muffins. - The Edible Flower Garden

Ingredients

• 350 g/12 oz/3 cups self- raising flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 tablespoon fennel flowers
• 50 g/2 oz/3 tablespoons diced pancetta, lightly fried and cooled
• 75 g/3 oz/3⁄4 cup Parmesan, grated
• 3 eggs
• 225 ml/8 fl oz/1 cup buttermilk
• 25 saffron threads, soaked in 1 tablespoon boiling water
• 5 tablespoons melted butter, or sunflower oil