Chorizo Muffins

How to make Chorizo Muffins.

Ingredients: Makes 12.

  • 45g/ 1.5oz Unsalted butter, melted, plus extra for greasing.
  • 250g/ 8.5oz Self raising flour, plus extra for dusting.
  • 4 Tablespoons of Sweetcorn, tinned or frozen.
  • 140g/ 5oz Chorizo, diced.
  • 2 large Eggs, lightly beaten.
  • 5 Tablespoons of Olive oil.
  • 150ml/ 5floz Milk, at room temperature.
  • 150g/ 5.50z Natural yogurt.
  • 2 Tablespoons of Fresh Parsley, roughly chopped.
  • 3 Spring onions, thinly sliced.
  • 150g/ 5.5oz Mature Cheddar, grated.
  • 1 Teaspoon of Baking Powder.

Method:

  1. Preheat your oven to 200°C/fan 180°C/Gas 6
  2. Grease a 12-hole muffin tin with melted butter.
  3. In a frying pan, heat 1 tablespoon of olive oil.
  4. Add the chorizo and fry for 3-4 mins.
  5. Meanwhile in a large bowl combine the butter, egg, oil, milk, yogurt, chilli, parsley, spring onion, chorizo and sweetcorn with two-thirds of the cheese.
  6. Whisk well.
  7. Fold in the flour and baking powder, being careful not to overmix
  8. Spoon the mixture into the muffin tin, dividing it equally.
  9. Sprinkle the top with the mixture with the remaining cheese.
  10. Then plave in the oven and bake for 20-25 mins.
  11. When cooked remove from the oven and set aside.
  12. Let the muffins cool in the tins completely before serving.
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