Savoury stilton and pancetta muffins. Recipe

A simple to follow recipe for savoury muffins, perfect for afternoon tea or Sunday Brunch.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 4/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Smoked bacon : 50 g
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Freshly ground black pepper : 3 Turn
  • Part two of the recipe
  • Unsalted butter : 25 g
  • Self raising flour : 190 g
  • Grated parmesan : 50 g
  • Semi-skimmed milk : 180 ml
  • Whole egg(s) : 1 whole
  • Part three of the recipe
  • Stilton cheese : 75 g
  • To line the mould(s)
  • Unsalted butter : 50 g
  • Plain flour : 25 g



    Peel and finely dice the shallot and the garlic. Remove the parsley leaves from the stalk and finely dice the leaves. Discard the stalks. Finely dice the bacon.

    Heat a large frying pan and add the bacon. Fry the bacon for two minutes until it begins to crisp. At this point, add the shallot and the garlic and cook for a further minute. Finally add the pepper and the flat leaf parsley. Remove the mixture from the pan and allow it to cool.

    Set aside ready to be mixed into the muffin mixture.


    Pre heat the oven to 190'C

    Brush silicon muffin cases with butter then sprinkle them with the flour.

    Place the butter into a saucepan and melt it on a low temperature. When the butter has melted slightly, add the milk, followed by the egg and mix well.

    In a large bowl, combine the flour and the Parmesan. Then add the milk mixture. Slowly combine all the ingredients. Finally add the bacon mixture.

    When the muffin mix is ready, place two spoonfuls into each muffin case.

    Sprinkle the muffins with the Stilton and bake for 15 minutes.

Chef's tip

«Do not over mix the muffin batter or the muffins will become tough once they are cooked.»

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