Savoury chorizo and basil muffins

These tasty treats are perfect for lunch! Source: Getty.

These delicious muffins are a great option for anyone looking for a snack that’s a bit healthier than the usual morning tea treat. They’re incredibly easy to make as it really is as simple as mixing everything together and baking. If you’d prefer to keep the recipe vegetarian just ditch the chorizo. Enjoy them fresh out of the oven and cut in half with a little butter on top. You won’t regret it!


  • 2 1/4 cups polenta (cornmeal)
  • 2 teaspoons vegetable oil
  • 1 small brown onion, grated
  • 1 garlic clove, crushed
  • 1 chorizo sausage, finely chopped
  • 2 cups self-raising flour, sifted
  • 1/4 cup basil leaves, shredded
  • 1 egg, lightly beaten
  • 1 1/4 cups milk
  • 1/4 cup grated parmesan cheese


  1. Preheat oven to 200C. Grease twelve 1/3-cup capacity muffin holes. Coat each muffin hole with 1/4 cup polenta.
  2. Heat oil in frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add chorizo. Cook, stirring, for 2 minutes or until lightly browned. Transfer to a bowl and allow to cool.
  3. Add flour, remaining 2 cups polenta, basil, egg and milk to chorizo mixture. Gently stir to combine.
  4. Divide mixture between muffin holes until each are three-quarters full. Top with cheese.
  5. Bake for 18 to 20 minutes or until a skewer inserted into centre comes out clean. Serve.

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