Pancetta Thyme and Gruyere Muffins

I’m having a slight CARB attack and just had to share this savory muffin recipe with all of my fellow carb-lovers, you know who you are! These savory muffins have a crisp crust and cheesy, fluffy interior – they are  a great addition to a big bowl of soup or even as an accompaniment to a big lunch salad. Really – who needs something else to make this muffin OK, it can just be savored on its own! Another great tip…if you downsize the muffin tin to a mini muffin tin you could also feature this recipe as a bite size hors d’oeuvre! 

Pancetta, Thyme and Gruyere Muffins
Yields 12
A savory muffin that's crispy on the outside and light and fluffy on the inside with thyme, diced pancetta and cheese!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 cup finely diced pancetta (5 ounces)
  2. 3 cups all-purpose flour
  3. 2 tablespoons fresh thyme leaves
  4. 1 tablespoon sugar
  5. 1 tablespoon baking powder
  6. 1/2 teaspoon baking soda
  7. 1 teaspoon kosher salt
  8. 1/4 teaspoon finely grated orange zest
  9. 4 tablespoons unsalted butter, melted and cooled slightly
  10. 2 large eggs
  11. 2 cups buttermilk
  12. 6 ounces Gruyere cheese shredded (2 cups)
Instructions
  1. Pre-heat oven to 375 degrees. Coat a 12-muffin tin with non-stick cooking spray.
  2. In a medium skillet, cook the pancetta over moderate heat, stirring occasionally, until browned but not crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel lined plate to drain.
  3. In a large bowl, whisk the flour with the thyme, sugar, baking powder, baking soda, salt and orange zest. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and the buttermilk in 2 alternating additions, then fold in the cheese and pancetta.
  4. Spoon the batter into the prepared muffin cups. Bake for 30-35 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Let cool for 5 minutes, then transfer the muffins to a rack to cool slightly before serving.
Adapted from Food & Wine Magazine
Adapted from Food & Wine Magazine
Treats, Sweets, and Savories http://treatssweetsandsavories.com/