pancetta, cheddar and tomato muffins | Sainsbury's Magazine
Jo Wheatley's pancetta, cheddar and tomato muffins
Ingredients
- 12 Taste the Difference smoked pancetta rashers
- 250g self-raising flour
- 1½ tsp English mustard powder
- 2 tsp caster sugar
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 75g strong cheddar, grated
- 25g strong cheddar, for the topping
- 50g Taste the Difference sunkiss tomatoes, drained and chopped
- 200ml whole milk
- 50ml full-fat Greek yogurt
- 2 large eggs
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