I’m writing this nursing the mother of all post-holiday-blues, having just returned freshly tanned & tattooed from a couple of weeks in sunny Southern California! (check out my previous post for all the gourmet gory details)
My husband and I were lucky enough to share the hospitality of a friend (thank-you again Dana) at her beautiful West Hollywood pad, located just off Beverly Hills Boulevard....seriously, it was as wonderful as it sounds!
This recipe was inspired by the amazing eclectic food we ate whilst basking in the sunshine state. These muffins are really easy to make, go great with Huevos Rancheros & beer for brunch.
Chorizo & Cheddar Cornbread Muffins
Serves 6
Preparation Time - 15m
Cooking Time - 25m
Beverage Suggestion - Sol
Ingredients
150g or 1.5 Cups Plain Flour
100g or 1 Cup Maize Flour
100g or 1 Cup Cheddar, grated
100g or 1 Cup Chorizo, finely chopped
1 tbsp Spring Onion, finely chopped
60g or 4 tbsp Unsalted Butter, melted and cooled
150ml or 2/3 Cup Whole Milk
1x Egg, beaten
1 tsp Baking Powder
1 tbsp Flat Leaf Parsley, finely chopped
1/2 tsp Cracked Black Pepper & Sea Salt
Smoked Paprika to dust
Directions1. Fry the chorizo for 5m and dry on kitchen towel, allow to cool
2. Mix together the dry ingredients and sausage, gently rubbing in the cheese last
3. Mix together the cold melted butter, milk and egg
4. Slowly and gently add the wet ingredients to the dry, folding with a fork
5. Spoon into 6 large muffin cases, or 12 small
6. Bake in a pre-heated oven Gas Mark 5/375f/190c for 20m, or until lightly springy to the touch (to ensure they’re cooked, insert a cocktail stick to the middle, when it comes out clean, they’re done)
