I like chorizo a bit too much. It’s spicy and salty and rich and wonderful, and I’m always drawn to dinner recipes that call for it. Because it is so spicy and salty and rich, few recipes call for 200 grams of it, which is the smallest package size I can find. Therefore, after making dinner, I typically have 100 grams of chorizo left. I could, of course, save it to make another dinner, but I prefer to consider it a “leftover” that I must put into good use forthwith. Enter chorizo muffins! Muffins are always good; always needed.
Chorizo Muffins (makes 12)
450 ml all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon paprika
1/2 teaspoon thyme
80g butter, diced
100g chorizo, chopped
150 g mature cheddar, grated
125 g plain yogurt
150 ml milk
Preheat oven to 190 C. Grease or line a muffin pan.
Mix flour, baking powder, baking soda, paprika and thyme in a bowl. Rub in butter until the mixture is crumbly and well combined.
Stir in grated cheese and chopped chorizo.
In another bowl, combine egg, yogurt and milk. Stir into the flour mixture until just combined.
Divide batter between muffin tin holes. Bake for about 20 minutes.