Spicy chorizo, peppery watercress and creamy manchego cheese give these savoury breakfast muffins oomph. Enjoy them warm out the oven with butter or alongside baked eggs for a hearty brunch.
Like a fiery kick? Give these cheddar and jalapeño muffins a go; you won’t regret it.
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Ingredients
- 80ml vegetable oil, plus 1 tbsp
- 250g spicy cooking chorizo, finely chopped (we like Unearthed)
- 200g watercress, chopped
- 250g plain flour
- ½ tsp coarse sea salt
- 2½ tsp baking powder
- 75g manchego cheese, grated
- 2 medium free-range eggs, beaten
- 100ml natural yogurt
- 150ml whole milk
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Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Line a 12-hole muffin tin with 10cm squares of baking paper (use eggs in their shells to keep the paper in place). Heat 1 tbsp of the oil in a pan over a medium heat, then fry the chorizo for 5 minutes, turning, until crisp. Lift out onto kitchen paper. Remove all but 1 tbsp of the oil from the pan and, over a high heat, wilt the watercress. Add it to the chorizo and set aside to cool.
- Sift the flour into a bowl, then add the salt and baking powder. Add the cheese, beaten eggs, 80ml oil, yogurt and milk, then stir into a thick batter. Stir in the chorizo and watercress, then divide among the cases (remove the eggs in their shells first, if using). Bake for 20-25 minutes until golden and a skewer pushed into the centre comes out clean. Remove to a wire rack to cool, then serve.
Nutrition
- 236kcals Calories
- 14.2g (4.8g saturated) Fat
- 10g Protein
- 17.2g (2.1g sugars) Carbs
- 1.2g Fibre
- 0.9g Salt
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