Sweetcorn, chorizo and chilli muffins
https://www.coop.co.uk/recipes/sweetcorn-chorizo-and-chilli-muffins
With smoky chorizo, fresh sweetcorn, and a hint of spice, these savoury muffins are great for a picnic, plus they're ready in under an hour
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Feeds
12
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 20g
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Ingredients
- 45g Co-op unsalted butter, melted, plus extra for greasing
- 250g Co-op self raising flour, plus extra for dusting
- 4 Co-op British sweetcorn cobettes
- 140g Co-op chorizo, diced
- 2 large Co-op British free range eggs, lightly beaten
- 60ml Co-op olive oil
- 150ml Co-op semi-skimmed milk, at room temperature
- 150g Co-op low fat natural yogurt
- 1 red chilli, deseeded and finely sliced
- 25g pack flat leaf parsley, roughly chopped
- 3 Co-op spring onions, thinly sliced
- 150g Co-op British extra mature Cheddar, grated
- 1 tsp baking powder
- 200g tub Co-op guacamole, to serve (optional)
Method
- Preheat your oven to 200°C/fan 180°C/Gas 6
- Grease a 12-hole muffin tin with melted butter, then dust with flour
- Bring a large saucepan of water to the boil and cook the cobettes for 6 mins, then drain
- When cool enough to handle, shave off the kernels with a sharp knife. Set aside
- In a dry nonstick frying pan, on a medium heat, fry the chorizo for 3-4 mins, until crisp
- Combine the butter, egg, oil, milk, yogurt, chilli, parsley, spring onion, chorizo and sweetcorn with 100g of the Cheddar in a large bowl and whisk together
- Fold in the flour and baking powder, being careful not to overmix
- Spoon into the muffin tin and sprinkle with the remaining Cheddar, then bake for 20-25 mins
- Let the muffins cool in the tins completely before serving — with a dollop of guacamole, if you like
