Mini Ciabatta Muffins with Pancetta and Cranberries

These individual stuffing muffins combine crisp-edged ciabatta with savory pancetta and sweet-tart cranberries. Serve them as a holiday side dish or alongside roasted poultry.

Ingredients

• Day-old ciabatta, cut into small cubes
• Pancetta, diced
• Onion, finely chopped
• Celery, finely chopped
• Dried cranberries
• Fresh sage and thyme, chopped
• Eggs, lightly beaten
• Chicken or vegetable stock
• Unsalted butter
• Salt and freshly ground black pepper

Method

1. Heat the oven to 190°C or 375°F. Butter the cups of a mini muffin pan.
2. Spread the ciabatta cubes on a baking sheet and toast them until dry and lightly golden.
3. Cook the pancetta in a skillet until crisp. Transfer it to a plate, leaving a little rendered fat in the pan.
4. Add the onion and celery to the skillet and cook until softened. Stir in the sage and thyme, then remove the pan from the heat.
5. Combine the toasted bread, pancetta, cooked vegetables and cranberries in a large bowl.
6. Whisk the eggs with enough stock to moisten the bread. Pour the mixture over the bread and fold gently until evenly combined. Season with salt and pepper.
7. Let the mixture rest briefly so the bread can absorb the liquid, then spoon it firmly into the prepared muffin cups.
8. Bake until the tops are golden and the centers are hot and set. Allow the muffins to cool for a few minutes before removing them from the pan.

Helpful Tips

• Use dry, day-old bread so the muffins retain their structure.
• Add the stock gradually; the mixture should be moist but not soggy.
• For crispier tops, brush the muffins with a little melted butter before baking.
• The assembled muffins can be refrigerated before baking and brought close to room temperature while the oven heats.