Pancetta and polenta muffins
Ingredients
- 150 g (5oz) diced pancetta
- 275 g (10oz) plain flour
- 11/2 tsp baking powder
- 1 tsp. bicarbonate of soda
- 125 g (4oz) quick-cook polenta
- 2 rosemary sprigs, leaved picked and finely chopped
- 125 g (4oz) Parmesan, coarsely grated
- 150 g (5oz) sour cream
- 125 mL (4 fl oz) milk
- 50 mL (2 fl oz) olive oil
- 2 medium eggs
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