Chorizo, Corn & Cheddar Muffins (GF)

These yummy chorizo, corn and cheddar muffins are a beautiful savoury snack or lunch possibility. I developed them as a part of the finances meal plan I’m engaged on, however determined they have been so scrumptious they deserved a recipe put up of their very own.

Made utilizing frozen sweetcorn, they’re an important worth savoury muffin to make. And so they solely use easy on a regular basis elements, plus chorizo and cheddar cheese. And with vegetable oil as an alternative of butter, you save much more pennies.

To makes these chorizo, corn and cheddar muffins you will want: gluten free plain flour, baking powder, salt, vegetable oil, yoghurt, milk, dijon mustard, eggs, cheddar cheese, chorizo and frozen sweetcorn. You need to use tinned or contemporary sweetcorn too (frozen is waaaaay cheaper and works very properly).

Gluten Free Chorizo, Corn & Cheddar Muffins Recipe (Makes 18)

This recipe will make 18 small muffins. Be at liberty to half the elements if you wish to make a smaller amount of 9 muffins as an alternative.

You’ll find just a few photographs beneath this recipe, to offer you a visible information as you’re employed by means of the recipe. For some other assist alongside the best way or when you have questions, please do message me on social media (@myglutenfreeguide) or e-mail me at [email protected].

In case you take pleasure in these gluten free savoury muffins, please depart a evaluate on the recipe card under. It makes a world of distinction to me :). And you may also share photographs of your private home creations in my Cooking Club on Facebook.

Get pleasure from! Laura xxx

Yield: Makes 18

Gluten Free Chorizo, Corn & Cheddar Muffins

Prep Time:
5 minutes

Prepare dinner Time:
25 minutes

Whole Time:
half-hour

Scrumptious savoury muffins with chorizo, corn and cheddar cheese. A finances pleasant recipe, additionally gluten free.

Substances

320g plain gluten free flour
3 tsp baking powder
1 tsp dijon mustard
0.5 tsp fantastic salt
2 giant eggs
75ml plain yoghurt (I used Greek model)
60ml vegetable oil
200ml milk (I used semi-skimmed)
150g frozen sweetcorn
150g cheddar cheese
100g chorizo

Directions

Preheat the oven to 170C (fan) and line a 12-hole muffin tin and a 6-hole muffin tin with non stick muffin circumstances.
Chop the chorizo into very small items and pan-fry for a few minutes till the fats has rendered (melted into the pan). Then add the frozen corn and prepare dinner over a medium-high warmth till the corn is evenly charred and defrosted. Then take off the warmth and put aside.
Add the plain gluten free flour, baking powder and salt to a big bowl. Stir to mix totally (to keep away from any pockets of baking powder, as this may offer you an uneven rise).
Crack the eggs into the bowl, together with the yoghurt, vegetable oil and dijon mustard. Stir till you could have a thick, easy combination.
Now add the milk, 100ml at a time, and stir till you could have a easy batter.
Grate the cheddar into the bowl and stir by means of the batter.
Tip the chorizo and corn into the batter and stir by means of.
Now divide the batter between the 18 muffin circumstances. Every needs to be about 3/4 full. Then bake for 25 minutes, till puffed and golden. Get pleasure from heat from the oven!

Any leftovers may be left to chill totally, then saved in an hermetic container. Refresh for 30 seconds within the microwave to resoften them if you need to eat them.