Chorizo, Sweetcorn and Chilli Muffins
Savoury muffins with crispy chorizo, sweet pops of corn and a gentle chilli heat.
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.