Appetizer

Muffins with Pancetta and Cranberries

Name: Muffins with Pancetta and Cranberries
Total time: 40 min
Yield: 1
Ingredients: 25 g Wheat flour; 1 Stk Eggs; 20 ml Milk; 7 ml Olive oil; 15 g Pancetta; 5 g Dried cranberries; 0.25 tsp Baking powder; 10 g Emmental; 0.25 tsp Salt; 1 pinch Pepper; 2 sprigs Rosemary

Prep time

40 min

Portions

Difficulty

Easy

379

kcal

Nutrition · Per portion

Carbs

24.7 g

Protein

15.7 g

Fat

24.4 g

Ingredients

For 1 portion

Wheat flour
25 g
Eggs
1 Stk
Milk
20 ml
Olive oil
7 ml
Pancetta
15 g
Dried cranberries
5 g
Baking powder
¼ tsp
Emmental
10 g
Salt
¼ tsp
Pepper
1 pinch
Rosemary
2 sprigs

Method

Step by step

1
Fry pancetta in a pan until crispy.
2
Let cool and chop coarsely.
3
Whisk eggs, milk and oil.
4
Fold in flour, baking powder, salt and pepper.
5
Stir in pancetta, cranberries, cheese and rosemary.
6
Fill batter into muffin cups.
7
Bake at 180°C for about 22 min.

Want to cook this recipe?

Discover this and 1,000+ more recipes in the Mealyo app and save time, money and food at the same time.

Join waitlist

Appetizer

Muffins with Pancetta and Cranberries

For 1 portion

Step by step

Want to cook this recipe?

You might also like

Antipasti from Fresh Vegetables

Baba Ganoush

Cauliflower Soup

Puff Pastry Rolls with Spinach and Feta