3/4 cup dried tomatoes, chopped
1 cup grated mozzarella
3/4 cup of cooked pancetta, chopped into small pieces
2 cups all-purpose flour, or 2¼ cups pastry flour, sifted
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup whole milk
1 tsp pure vanilla extract
1 large egg (or 2 medium)
4 oz butter (½ stick) or shortening
Preheat your oven to 400 degrees.
Combine the flour, baking powder and salt.
Heat the butter in a Pyrex bowl for one minute in the microwave. Set aside.
Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs. Then add the chopped pancetta, chopped dried tomatoes, and mozzarella cheese. Mix thoroughly but do not over mix.
Thoroughly grease and flour a muffin pan (or use paper muffin liners).
Pour a small amount of the melted butter into the egg-milk-cheese-pancetta mixture and stir it in. Repeat 3-4 more times, adding a slightly larger amount of the liquid butter each time until it is all incorporated (do not add hot melted butter to the egg mixture as the heat from the butter would cook the egg). Add the liquid ingredients to the dry ingredients and mix for ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour (that is ok). It's extremely important not to over mix the batter, or the resulting muffins will be too hard.
Gently pour the batter into the prepared muffin pan and bake immediately.
Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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