Gluten-free pancetta and cheese muffins

These pancetta and cheese muffins are free of both gluten and nuts, so they are a perfect addition to the school lunchboxes!

  • 35 mins cooking
  • Makes 12
  • Print


Pancetta and cheese muffins
  • 1 teaspoon olive oil
  • 200 g gluten-free pancetta, finely chopped
  • 4 spring onions, thinly sliced
  • 1 1/4 cup gluten-free self-raising flour
  • 1/3 cup polenta
  • 3/4 cup pizza cheese
  • 2/3 cup milk
  • 2 eggs
  • 60 g butter, melted


Pancetta and cheese muffins
  • 1
    Preheat oven to 200°C. Line a 12-hole muffin pan with paper cases.
  • 2
    Heat oil in a medium frying pan over medium-high heat; cook pancetta, stirring, about 3 minutes or until browned lightly. Add onions; cook, stirring, until soft. Cool.
  • 3
    Combine flour, polenta and ½ cup of the cheese in a medium bowl; add the combined milk and eggs, butter and pancetta mixture, stir until combined.
  • 4
    Divide mixture among paper cases; sprinkle with remaining cheese. Bake about 20 minutes. Stand muffins in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.


Pancetta and bacon are often used interchangeably. The difference is pancetta is cured unsmoked pork belly, while bacon is cured and smoked. Both should be cooked before being eaten.