These super easy muffins are the perfect party appetizer.
4 oz finely diced pancetta
3 c flour
2 TBSP fresh thyme leaves
1 TBSP sugar
1 TBSP baking powder
1/2 tsp baking soda
1 tsp kosher salt
4 TBSP butter, melted and cooled slightly
2 large eggs
2 c buttermilk
4 oz Gruyère cheese, shredded
Preheat the oven to 375° and position the rack in the lower third. Coat a mini muffin pan with nonstick baking spray.
In a medium skillet, cook the pancetta over moderate heat, stirring occasionally, until browned but not crisp, about 7 minutes.
In a large bowl, whisk the flour with the thyme, sugar, baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and the buttermilk in 2 alternating additions, then fold in the cheese and pancetta.
Spoon the batter into the prepared muffin cups. Bake for 15 to 20 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Let cool for 5 minutes, then transfer the muffins to a rack to cool slightly before serving.
Makes about 3 dozen.