Preheat the oven to 180 degrees. Cut out 12 squares of non stick brown baking paper to line your muffin tin holes with.
Chop the pancetta or bacon into a frying pan with a teaspoon of the oil - fry until it starts to go crispy. Put to one side to cool a little.
Put the almond milk and cider vinegar into a jug and leave for about five minutes.
Put all of the dry ingredients into the mixer bowl, stir with the creamer tool to combine.
Measure or weigh the oil and add to the dry ingredients. Add the almond milk and the eggs and use the creamer blender on the lowest speed to mix everything together.
Drain and chop the sundried tomatoes and put about a quarter of them to one side. Use the folding mechanism or the lowest speed to add the remaining tomatoes to the mixture with ¾ of the pancetta or bacon (keep a little to one side to sprinkle on top.
Scrunch up the squares of baking paper and press into the muffin tin holes – it is easier to press a piece in to the tin and spoon the mixture in straight away with a spoon.
Sprinkle the tops with the remaining sundried tomatoes, pancetta and roughly one teaspoon of mixed seeds.
Place in the middle of the preheated oven and bake for about 15-20 mins or until golden and springy to the touch.
Best enjoyed warm.
Or, bake ahead, then warm in the oven for twenty minutes at 120 degrees before serving.
Recipe by Miranda Gore Browne:
Miranda Gore Browne
• THE KITCHEN SCHOOL •
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