Chorizo, Sun-Dried Tomato and Cheese Muffins

Savoury muffins are great for lunch, a mid-morning snack and for picnics. As we move into May (can you believe it?) the weather should start to pick up and picnic season will be upon us. These chorizo, sun-dried tomato and cheese muffins would make a tasty addition to any picnic, especially as you can make them the day before.

If chorizo and sun-dried tomatoes aren't your thing, you can pretty much add whatever savoury ingredients you fancy. All you need to do is substitute the chorizo and sun-dried tomatoes. Check out my cheese, bacon and onion muffins for something different.

Chorizo, Sun-dried tomato and cheese muffins  

(Makes 6 large muffins)

80g Chopped Chorizo
50g Chopped Sun-dried Tomatoes
125g Strong Cheddar Cheese

275g Plain Flour

1 Tbsp Baking Powder

2 Tsp Golden Caster Sugar 

1 Tsp Salt

2 Eggs

200ml Whole Milk 

75g Melted Butter

Preheat the oven to 170℃, Gas Mark 4.

Line a large muffin tray with cases. 

Sift the flour and baking powder into a large mixing bowl. Stir in the sugar, salt, chorizo, sun-dried tomatoes and 3/4 of the cheese. Mix well to ensure all the ingredients are coated in flour. 

In a separate bowl beat together the eggs, milk and melted butter. Pour the mixture over the dry ingredients and mix together until just combined, the mixture will be lumpy. 

Fill the cases two thirds full and then sprinkle over the left over cheese. Bake in the oven for 20 -25 minutes until risen and firm. 

Leave in the tin to cool for 10 minutes before transferring onto a cooling rack. Enjoy hot or cold!