Egg and Pancetta Muffins

Egg and Pancetta Muffins
15 Mins
Prep time
45 Mins
Cooking time
Serves 4

What you need

  • 1 cup SR flour
  • 1 tablespoon caster sugar
  • 1 egg, lightly beaten with
  • 1 1/4 cups milk
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • 125g block PHILADELPHIA Cream Cheese, softened
  • 425g can halved apricots, drained
  • extra maple syrup, to serve

How to make it

  1. SIFT flour and sugar into a bowl. Gradually whisk in combined egg and milk until smooth.
  2. MELT one teaspoon of butter in a large frying pan, drop 1/4 cup of mixture into a large frying pan. Cook over medium heat until bubbles form on the surface, flip over and cook the other side until golden brown. Continue with remaining mixture.
  3. STACK two pancakes with maple PHILLY spread in between. Top with apricot halves and drizzle with maple syrup.