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Chorizo, sweetcorn and chilli muffins in a bread basket, with a bowl of soup in the background.

Chorizo, Sweetcorn and Chilli Muffins

By: Deborah
Savoury muffins with crispy chorizo, sweet pops of corn and a gentle chilli heat.
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
Course: Snack
Cuisine: British
Servings: 12 muffins
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Equipment

Ingredients

  • 140 g (4.9 oz) cooking chorizo skin removed and diced
  • 225 g (7.9 oz) self-raising flour
  • 1 red chilli finely diced
  • 100 g (3.5 oz) sweetcorn
  • 100 g (3.5 oz) mature cheddar grated
  • 2 eggs beaten
  • 80 ml (⅓ cup) sunflower oil plus extra for greasing
  • 85 ml (⅓ cup) 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.

Notes

  • This chorizo, sweetcorn and chilli muffins recipe can easily be adapted if you want to make less or more.

 

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Nutrition

Calories: 198kcal | Carbohydrates: 16g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 70mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chorizo sweetcorn and chilli muffins recipe, savoury muffins
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