Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cheese & chorizo muffins. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Cheese & Chorizo Muffins is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Cheese & Chorizo Muffins is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook cheese & chorizo muffins using 9 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Cheese & Chorizo Muffins:
- Make ready 250 g plain flour
- Take 1 tbsp baking powder
- Take 1 tsp black pepper
- Take 1/2 tsp salt
- Prepare 200 g strong mature cheddar (grated)
- Prepare Half a ring of chorizo or one pack of cooking chorizo
- Make ready 150 ml semi skimmed milk
- Take 50 ml oil (groundnut oil works well)
- Get 2 medium eggs
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Instructions to make Cheese & Chorizo Muffins:
- Preheat the oven to 200°C (this is for a fan oven that takes non fan times to cook things).
- 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.
- Add the grated cheese to the dry mix and mix well with hands. Don't use pre-grated cheese.
- Set the dry mix aside and dice the chorizo. You may want to remove the skin first.
- 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.
- Carefully remove the chorizo from the oil and set aside on some kitchen roll.
- 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.
- Add milk to the measuring jug to make it up to 200ml.
- 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.
- 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.
- 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).
- 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!
- Plop the mix as evenly as you can in to the muffin tin and bake in the oven for 20 minutes.
- 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!
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