Chorizo, sweetcorn, red pepper and cheddar muffins

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Savoury muffins are so quick and simple to make I don’t know why it’s taken me this long to discover them. Eating them fresh from the oven on a weekend for breakfast or even lunch is a small luxury everyone should enjoy at least once in their life.

I’ve found a lovely recipe by Hugh Fearnley-Whittingsall on the Guardian website that I’ve made three times in the last two months, both in its original form and and with some changes to the basic recipe. This recipe does not require anything more fancy than a large bowl and a large spoon for mixing, and under an hour of your time. I thoroughly recommend that you try it out with your favourite flavour combinations.

Chorizo, sweetcorn, red pepper and cheddar muffins 
(adapted from Hugh Fearnley-Whittingsall)
Makes 12 good sized muffins

100g chorizo, diced
1 red onion, finely chopped
6 tablespoons of sweet corn, tinned or frozen
½ a red pepper, diced
250g wholemeal self-raising flour (if you can only find wholemeal plain flour add 
4¼ teaspoons of baking powder)
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
1 teaspoon chilli flakes (optional)
1 teaspoon smoked paprika (optional)
2 eggs
80g unsalted butter, melted and cooled
100ml buttermilk (or 100ml milk with 1 teaspoon lemon juice added to it 
and leave for 10 minutes before using)
100ml soured cream or plain yoghurt
150g cheddar, grated
  1. Heat the oven to 200°C/400°F (lower by 10°C for fan assisted ovens). Line a muffin tin with 12 paper cases.
  2. Heat a pan and fry the chorizo until it is just crisp. Remove the chorizo from the pan with a slotted spoon and place on a paper towel to drain off the excess oil. In the same pan, sauté the onion in the chorizo oil until caramelised, about 5 minutes. Add the red peppers and continue to fry for a further 3 minutes before adding the sweetcorn. Fry for another 1-2 minutes then set aside to cool.
  3. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, chilli flakes and smoked paprika (if using).
  4. In a jug, whisk the eggs, buttermilk, soured cream/yoghurt and melted butter.
  5. Stir the liquid mixture into the dry mixture with a spatula or large spoon until just combined. Avoid over-mixing the batter as it will result in tough muffins. It is fine to still see some streaks of the dry mixture at this point.
  6. Fold in the cooled chorizo, onion mixture and two-thirds of the cheese until just evenly distributed.
  7. Divide the batter evenly between the 12 paper cases, sprinkle the remaining cheese on top of the batter and bake for about 18 minutes, until the tops are golden and a toothpick inserted into the centre of the muffin comes out clean.

Enjoy straight out of the oven, or save for later and re-heat in the microwave for 1 minute.

 

 

 

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