Cheese & Chorizo Muffins

Name: Cheese & Chorizo Muffins
Total time: 3600 s
Yield: 10 muffins
Cuisine: British
Ingredients: 250 g plain flour; 1 tbsp baking powder; 1 tsp black pepper; 1/2 tsp salt; 200 g strong mature cheddar (grated); Half a ring of chorizo or one pack of cooking chorizo; 150 ml semi skimmed milk; 50 ml oil (groundnut oil works well); 2 medium eggs

spadget @spadget

These muffins are very moreish. I combined several recipes to get them just right.

You can substitute the black pepper with chilli flakes and use just about any type of milk (I've used cow's, soy, almond and oat).

These are also great with the addition of spinach but not to everyone's taste. If adding spinach I microwave 4 or 5 frozen spinach balls on a plate and then mix thoroughly with the wet mix before mixing the wet and dry together.

It takes me 40 minutes to prep everything and then 20 minutes in the oven and makes roughly 10 muffins or 11 if you add spinach.

These muffins are very moreish. I combined several recipes to get them just right.

You can substitute the black pepper with chilli flakes and use just about any type of milk (I've used cow's, soy, almond and oat).

It takes me 40 minutes to prep everything and then 20 minutes in the oven and makes roughly 10 muffins or 11 if you add spinach.

spadget @spadget

These muffins are very moreish. I combined several recipes to get them just right.

You can substitute the black pepper with chilli flakes and use just about any type of milk (I've used cow's, soy, almond and oat).

It takes me 40 minutes to prep everything and then 20 minutes in the oven and makes roughly 10 muffins or 11 if you add spinach.

These muffins are very moreish. I combined several recipes to get them just right.

You can substitute the black pepper with chilli flakes and use just about any type of milk (I've used cow's, soy, almond and oat).

It takes me 40 minutes to prep everything and then 20 minutes in the oven and makes roughly 10 muffins or 11 if you add spinach.

Saved

Ingredients

1 hour total

10 muffins

250 gplain flour
1 tbspbaking powder
1 tspblack pepper
1/2 tspsalt
200 gstrong mature cheddar (grated)
Halfa ring of chorizo or one pack of cooking chorizo
150 mlsemi skimmed milk
50 mloil (groundnut oil works well)
2medium eggs

Saved

Steps

1 hour total

1

Preheat the oven to 200°C (this is for a fan oven that takes non fan times to cook things).
2

Mix the first four dry ingredients in a medium to large mixing bowl. It's really important to get exact measurements of the last three ingredients with measuring spoons. Obviously pepper is a pain, I've found that it's roughly 200 twists of a pepper mill.
3

Add the grated cheese to the dry mix and mix well with hands. Don't use pre-grated cheese.
4

Set the dry mix aside and dice the chorizo. You may want to remove the skin first.
5

Cook the chorizo in a small non stick milk pan or small frying pan until its nicely browned and has released plenty of fat/oil.
6

Carefully remove the chorizo from the oil and set aside on some kitchen roll.
7

Pour the chorizo oil into a measuring jug and top up with groundnut or vegetable oil to 50ml. You can skip this step and just use 50ml of normal oil but the oil from the chorizo adds a lovely colour and extra flavour to the muffins, I usually get around 25ml of oil from the chorizo.
8

Add milk to the measuring jug to make it up to 200ml.
9

Crack two eggs in to the measuring jug and mix well with a fork. You want to make sure there are no lumps of egg and that the ingredients are mixed well but don't whisk.
10

Grease a 12 muffin muffin tin generously. I use cooking margarine to save wasting butter and because it's always soft enough straight from the fridge.
11

Add the cooked chorizo to the dry mix and pour the wet mix in (you might have to give it a quick stir again if it has settled).
12

Mix the whole lot together in the mixing bowl until you cannot see any dry mix left. Do not overwork, it's supposed to be lumpy!
13

Plop the mix as evenly as you can in to the muffin tin and bake in the oven for 20 minutes.
14

After removing from the oven, give each muffin a light twist. If you don't have a cooling rack you can leave them to cool in the tin and then turn each one roughly upside down or sideways for a few minutes to dry out the bottoms. They're usually fine to stick in an airtight container straight away though and they're certainly ready to eat straight from the oven. Enjoy!