Savory Muffins

I’ve been out of my fitness regime now for quite a while. I haven’t been to Spin in almost two months, but I’m booked in to go on Monday evening. The fear. It’s going to be horrendous getting back up on that bike, but all the worthwhile afterwards. So with the fitness regime, comes the healthy eating and diet again. I decided today instead of baking sweet treats, I’d make some savory muffins as healthy snacks. Pop them in the freezer, ready to reheat when needed.

I found this recipe on the internet. These muffins were hassle free and took literally minutes to throw together. This time I made chorizo, cheese, tomato and chilli muffins, but there are so many variations you could try: chorizo and spinach; ham and cheese; cheese and onion; spinach, feta and roasted pepper; courgette and lots lots more. I’m looking forward to making more variations.

Ingredients

  • 1 chorizo sausage
  • 1 red chilli
  • 1 cup chopped cherry tomatoes
  • 1 cup good cheese, grated
  • 2 1/2 cups self-raising flour
  • 1 sp baking powder
  • 1 egg
  • 1 cup soy milk (or regular milk)
  • 125 g melted butter, cooled

Preheat your oven to 200 C. Line a muffin tray with cases and leave to the side.

Fry off the chorizo, chilli and tomatoes

Melt the butter and leave aside to cool. Gently fry off the chorizo, chilli and cherry tomatoes for about five minutes. Leave to cool for a few minutes.

Old Irish Creamery, Seaweed Cheese

Meanwhile sift the flour and baking powder into a bowl. Stir in the cooled chorizo mixture, as well as the cheese. I picked up a lovely seaweed flavoured cheese from the Old Irish Creamery at my local market (Limerick Milk Market) this morning and decided to use this for some extra flavour.

In a separate bowl, whisk the egg, milk and cooled butter together. Make a well in the dry mixture and pour in the wet mixture. Fold until it just comes together.

Muffin mixture

Pour into muffin cases and bake for 20 – 25 minutes. As I mentioned above, I’m going to freeze most of this batch and reheat as needed as a filling snack – better than a bag of crisps or chocolate bar! 😉

Savory Muffins

 

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Chorizo and Chickpea Linguine

I’m on my holidays now, so I’m planning to do quite a lot of baking and cooking. I’ll have lots of recipes you’ll hopefully be interested in learning over the next couple weeks.

Sticking with the theme of super fast healthy dinners, I give you Chorizo and Chickpea Linguine. Literally less than 15 minutes from ingredients to the plate.

Ingredients

  • Linguine
  • Chickpeas, cooked
  • Chorizo
  • Semi Sun-dried Tomatoes
  • Spinach
  • Feta
  • Chilli
  • Garlic

Chickpeas!

Put the linguine on to cook, in saucepan of boiling water. Meanwhile, place the chilli, garlic, chickpeas, tomatoes and chorizo in a pan to cook slowly. We don’t need to use any salt as seasoning here, as the chorizo will provide plenty of flavour.

When the linguine is almost cooked, add the spinach and feta to the chickpea mixture and allow to cook.

Add Spinach and Feta

Once the linguine is cooked, add it to the chickpea mixture. Mix well and serve.

The Finished Dish

I have been a little lazy lately with my dinners – cooking the quickest meals possible. But now that I’m on holidays I’m hoping to put a little more time into my cooking. Stay tuned 🙂

 

Wild Rice, Lentil, Chorizo and Prawn Salad

Wow that’s a mouthful. A tasty mouthful! I’ve adapted this recipe from Daliana, it’s so good and a good direction to head in for starting my health kick again.

Ingredients (Serves 1)

  • 1/4 cup dry wild rice
  • 1/4 cup cannellini beans
  • 1/4 cup lentils
  • 1/8 cup broken walnuts
  • Chorizo
  • Prawns

Dressing:

  • 1/2 tbsp rice vinegar
  • 1 tbsp fresh lime juice (about 1/2 lime)
  • 1/2 tbsp grated fresh ginger
  • 1/2 tbsp soy sauce
  • 1/2 tbsp sesame oil
  • 1 tbsp of another type of oil (I used walnut)
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt

Cook wild rice in 2 cups of water for approximately 35-40 mins. Drain and cool.
Defrost, thaw and cook prawns. I like to cook the prawns and chorizo together in the oven for about 12-15 minutes at 180C. There’s no need for oil, as the chorizo will coat the prawns as they cook.
Boil the lentils for around 20 minutes. Again, drain and cool. Cook cannellini beans, or if they’re tinned, better still, no cooking involved! Whisk dressing ingredients together.

Put rice, lentils, beans, chorizo, prawns and nuts in bowl and toss with dressing. Add additional salt or pepper to taste. Eat cold as a delicious healthy salad dinner.