Sweet Corn, Mushroom & Pancetta Muffins

Name: Sweet Corn, Mushroom & Pancetta Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 cup self-raising flour; 1/2 cup extra virgin olive oil; 1/3 cup kefir; 1/2 cup sweet corn; 1/2 cup mushrooms; 1/2 cup diced bacon; 2 spoons nutritional yeast or parmesan cheese; 1 egg

by Francesca

8 Muffins

30 min

These are some emergency savoury muffins which were made using fridge leftovers.

Delicious and super easy muffins!

A perfect afternoon snack for the kids!

Or even part of a lunch platter! Your choice!

Sweet Corn, Mushroom & Pancetta Muffins

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Recipe details

Yield 8 Muffins
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

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% Daily value

Instructions

Preheat the oven at 180 degrees.
Start by putting the diced pancetta on a frying pan with some extra virgin olive oil for about 5 minutes. Put aside.
Use the same pan to pan fry the mushrooms cut in slices with some parsley, extra virgin olive oil and pinch of salt for about 5’ or until soft.
You can add the mushrooms in the mixture like that or you can mash them. I opted for the second option as son is not a fan of mushrooms and seeing them would put him off.
In a bowl mix well all the ingredients, then transfer the mixture inside silicone muffin baking cases and place them on a muffin tray.
Bake in the oven for about 20 minutes.

Tips

They are best eaten straight away but you can store them for up to 2 days in the fridge. They also freeze very well.
These are perfect for kids’ lunch boxes, parties, picnics and more.

Comments

Linda on Feb 11, 2021

What do I use in place of lifer?

Like Reply
Linda on Feb 11, 2021

That’s Kifer not Lifer

1 Reply
- See 1 previous
- Francesca on Feb 11, 2021
  
  You can use Greek white yogurt instead of Kefir 🥰 I hoot your enjoy the recipe 😘
  
  1
- Linda on Feb 11, 2021
  
  Thanks Fransesca
  
  Like

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