Tuesday, May 6, 2014

Recipe: Jumbo Pancetta, Thyme and Gruyere Muffins

What to do with extra buttermilk we had in the fridge?  I hate waste.

Fortunately, I saw the Jumbo Pancetta, Thyme and Gruyere Muffins recipe in Food and Wine Magazine (April 2014, p. 55) and made these this past weekend.

Warning:  They're addictive.
I'm definitely making these again.


  • We made half the recipe which filled 8 regular muffin cups (I don't have a jumbo muffin pan)
  • Used finely diced prosciutto instead of pancetta
  • Used dried thyme instead of fresh
  • The batter was thick (thicker than I thought it'd be)
  • It only took 27 min to bake, not 30

Bon Appetit!

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