David made these delicious chorizo, sweetcorn and chilli muffins to go along with soups for our lunches during 'soup season'!
The end result is lovely moist savoury muffins that are full of flavour from the crispy chorizo, sweet pops of corn and gentle heat from the chilli.
Tip
- This chorizo, sweetcorn and chilli muffins recipe can easily be adapted if you want to make less or more.
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How to make these Chorizo, Sweetcorn and Chilli Muffins
Ingredients
- 140g cooking chorizo, skin removed and diced
- 225g self-raising flour
- 1 red chilli, finely diced
- 100g sweetcorn
- 100g mature cheddar, grated
- 2 eggs beaten
- 80ml sunflower oil, plus extra for greasing
- 85ml milk (I use semi-skimmed)
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Lightly grease a 12 hole muffin pan with sunflower oil and set aside.
- Dry fry the diced chorizo in a frying pan over a high heat for 2 to 3 minutes, until crispy. Remove the chorizo from the pan with slotted spoon and set aside to cool in a bowl.
- Add the flour, chilli, sweetcorn and cheese to the cooled chorizo and mix well to combine.
- In a separate bowl mix the eggs, oil and milk together.
- Combine the wet and dry ingredients and spoon equally into the greased muffin tin.
- Bake in the oven for 20 to 25 minutes, leave to cool slightly in the tin and then remove the muffins to cool on a wire rack.
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Chorizo, Sweetcorn and Chilli Muffins
Ingredients
- 140 g (4.9 oz) cooking chorizo skin removed and diced
- 225 g (7.9 oz) self-raising flour
- 1 red chilli finely diced
- 100 g (3.5 oz) sweetcorn
- 100 g (3.5 oz) mature cheddar grated
- 2 eggs beaten
- 80 ml (⅓ cup) sunflower oil plus extra for greasing
- 85 ml (⅓ cup) milk (I use semi-skimmed)
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Lightly grease a 12 hole muffin pan with sunflower oil and set aside.
- Dry fry the diced chorizo in a frying pan over a high heat for 2 to 3 minutes, until crispy. Remove the chorizo from the pan with slotted spoon and set aside to cool in a bowl.
- Add the flour, chilli, sweetcorn and cheese to the cooled chorizo and mix well to combine.
- In a separate bowl mix the eggs, oil and milk together.
- Combine the wet and dry ingredients and spoon equally into the greased muffin tin.
- Bake in the oven for 20 to 25 minutes, leave to cool slightly in the tin and then remove the muffins to cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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