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.
- 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.
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.
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.
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! 😉