June 3, 2012
Savoury Chorizo and Red Pepper Muffins
I hosted a party a few days ago and decided to make savoury muffins for the occasion. I like making muffins as it's quick and easy and highly appreciated by everyone. These savoury Chorizo and Red Pepper Muffins goes very well with drinks:-) or why not make them for a picnic, breakfast, afternoon snack or as a side with a soup lunch or dinner. I made these Ham And Cheese Muffins a while ago, if you're not a big fan of chorizo.
Savoury Chorizo and Red Pepper Muffins, 12 pcs
4 1/2 dl flour (450ml)
1 tbsp baking powder
1/2 pinch of salt
100 gram chorizo skinless and ready to eat, finely chopped
1 small red pepper, finely chopped
2 1/2 dl milk (250ml)
6 tbsp sunflower oil
Preheat the oven at 200 degrees C.
Grease your muffin tray or place 12 muffin cases inside your muffin tray. It's better to bake directly in your muffin tray without muffin cases as they will stick a little bit on your muffins.
Combine flour, baking powder, salt chorizo and red pepper in a bowl. In a separate bowl, whisk eggs lightly and then add milk and oil, combine. Pour the mixture into the flour mixture and stir carefully until combines. Don't over-mix.
Distribute the batter into the greased muffin tray. Bake for about 20 minutes, or until your Chorizo and Red Pepper muffins are golden, firm and well-risen.
They are best served warm, but they are perfectly nice cold.
This is my contribution for Foodie Friday and Breakfast Ideas Monday's