Method

• 1.
  Preheat oven to 180°C. Grease a 6-hole Texas muffin pan.
• 2.
  To make the whipped cheddar butter, place butter in the bowl of stand mixer fitted with the whisk attachment and whisk for 5 minutes or until light and fluffy. Fold through cheddar and paprika and season with salt flakes. Set aside until required.
• 3.
  Heat a non-stick frypan over medium heat. Add finely chopped pancetta and cook for 3-5 minutes until crispy. Drain on paper towel and set aside to cool. Repeat with sliced pancetta. Add whole sage leaves to pan and fry for 30 seconds until crispy. Set aside.
• 4.
  Boil 2 eggs in a small saucepan of boiling water for 10 minutes or until hard boiled. Allow to cool, then finely grate. Break remaining eggs into a small bowl. Add milk, sour cream, oil and 1 tsp salt flakes and mix to combine.
• 5.
  In a separate bowl, combine flour, chopped sage, diced pancetta and grated egg. Add milk mixture and mix until just combined. Divide mixture evenly among prepared muffin pan. Bake for 35-40 minutes until golden. Transfer to a wire rack to cool slightly.
• 6.
  Serve muffins with cheddar butter, pancetta slices and fried sage leaves.