Enjoy it as a quick on-the-go breakfast, or top it off with a crunchy side salad for lunch. Even pop it in a lunchbox for morning tea or take a platter of them to your next big gathering. Believe us – there’s no occasion where this chorizo muffin won’t be a hit!
Ingredients:
- 2 chorizo sausages (250g), cut into 1cm dice
- 1 cup (180g) roasted capsicum, drained and chopped
- 3-4 green onions, chopped
- 3 cups (450g) plain flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 ¼ cups (250g) grated extra-sharp cheddar cheese
- 3 eggs
- ½ cup (125ml) vegetable oil
- 1 cup (250ml) milk
- 2 tsp Dijon mustard
- Tomato chutney to serve
Method:
- Preheat oven to 220°C/200°C (fan-forced) and grease a 6 cup Texas muffin tin with cooking spray.
- Place chorizo into a non-stick frying pan and cook over medium-high heat until crisp and golden. Add capsicum and green onion. Mix well and set aside to cool.
- Combine flour, baking powder, salt and ¾ of the cheese in a large mixing bowl. Make a well in the centre.
- Whisk together eggs, oil, milk and mustard. Pour into flour, along with ¾ of the chorizo mixture. Gently fold until just mixed, do not overmix.
- Divide batter evenly between 6 muffin holes. Top muffins with remaining cheese and chorizo mixture.
- Bake for 10 minutes, reduce heat to 200°C/180°C (fan-forced) and cook a further 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes before turning out onto a wire rack to cool slightly. Serve warm or cold with tomato chutney.