Pancetta and Saffron Muffins

Pancetta and saffron muffins are an excellent fusion between the English breakfast and the typically Mediterranean spice. Here’s the recipe for you.

Ingredients

• 150 g flour
• 100 ml milk
• 2 eggs
• 80 g smoked pancetta, diced
• 1 sachet of saffron
• 1 teaspoon baking powder
• 50 g melted butter
• Salt to taste
• Pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. In a pan, fry the smoked pancetta until it becomes crispy. Then let it cool on paper towels.
3. Dissolve the saffron in a tablespoon of hot water to release its color and aroma.
4. In a bowl, mix the flour with the baking powder, a pinch of salt and pepper.
5. In another bowl, beat the eggs with the milk and add the melted butter, making sure it is not too hot.
6. Combine the egg and milk mixture with the dry ingredients, mixing briefly, until the ingredients are just combined. Do not overmix to keep the muffins fluffy.
7. Add the cooled pancetta and dissolved saffron.
8. Divide the batter among the cavities of a buttered muffin tin or lined with paper liners.
9. Bake for about 20-25 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean.
10. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Trivia

Saffron is a spice that comes from the stigmas of a flower known as Crocus sativus, and is famous for its distinct aroma and the golden color it gives to dishes. Although traditionally associated with dishes like paella or Milanese risotto, saffron can also be experimented with in baked recipes like these muffins, giving an unexpected and delicious touch.

These muffins are perfect for brunch or as a snack. If you like, you can accompany the muffins with a light sauce based on yogurt or spreadable cheese for a fresh note that contrasts the intense flavor of the pancetta and saffron. Enjoy your meal!