Fennel flower, pancetta and Parmesan muffins

Name: Fennel flower, pancetta and Parmesan muffins
Yield: Makes 24 miniature muffins
Ingredients: 1 tablespoon fennel flowers; ½ teaspoon salt; ½ teaspoon baking soda; 350 g / 12 oz / 3 cups self-raising flour; 5 tablespoons melted butter, or sunflower oil; 5 tablespoons melted butter, or sunflower oil; 1/20 g / 25 saffron threads, soaked in 1 tablespoon boiling water; 1/20 g / 25 saffron threads, soaked in 1 tablespoon boiling water; 225 ml / 8 fl oz / 1 cup buttermilk; 3 eggs; 75 g / 3 oz / ¾ cup Parmesan, grated; 50 g / 2 oz/3 tablespoons diced pancetta, lightly fried and cooled

Preparation info

Makes
24
miniature muffins

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

As they are non-crumbly, these muffins are very useful to serve with aperitifs.

Ingredients

350 g / 12 oz / 3 cups self-raising flour
½

Side dish
Snack
Baking

Method

Grease and flour a tray of 24 miniature muffin cups. Sift the dry ingredients together, stir in the fennel flowers and then add the pancetta and Parmesan. Beat the buttermilk and eggs and add them and the saffron infusion. Stir together quickly. Spoon the mixture into the prepared muffin tray or paper cases and bake in a preheated oven at