Lifestyle

Cheddar, Chorizo and Chive Muffins

Posted May 23, 2013 8:23 am

10 ounces (scant 2¼ cups all-purpose white flour, sifted

3 teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

Good pinch of cayenne pepper

Pinch of dry mustard

2 ounces butter

3 eggs

7 ounces milk

5 ounces very strong cheddar, grated

4 green onions, finely sliced

3 slices Spanish chorizo, diced

Fresh chives, chopped

Heat oven to 375 degrees.

Tip (add) the flour, baking powder, sugar, salt, cayenne and mustard into a bowl.

Melt the butter gently in a small pan.

Whisk the eggs and milk together in another bowl. Add the warm (not hot) melted butter.

Tip (add) this liquid mix into the flour with the cheese, onion, chilli and herbs. Using a large metal spoon, fold the ingredients until they just come together. Don’t beat the mix. You want to retain air. The odd lump is cool (some lumps are OK).

Split the mix between 12 large muffin cases (liners) sitting in a muffin tin. Bake 20-30 minutes or till well risen and golden.

Serves 12.

“Sam Stern’s Get Cooking” by Sam Stern and Susan Stern (Walker Books)

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