Chorizo and smoked mozzarella muffins

Name: Chorizo and smoked mozzarella muffins recipe
Yield: 6
Ingredients: 185g unsalted butter, chopped, softened; 3 extra-large eggs; 310ml buttermilk; 300g self-raising flour; 1 x 150g chorizo, casing removed, finely chopped; 40.00 ml chopped dill; 1 tsp caraway seeds, toasted; 120g smoked mozzarella, coarsely grated (substitute regular mozzarella); 50g semi-dried tomatoes, drained, finely chopped; 125ml buttermilk

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by Phoebe Wood

Feb 22, 2019

These make a great breakfast on the go, filled with delicious savoury ingredients to start your day on a high note.

185g unsalted butter, chopped, softened
3 extra-large eggs
1 1/4 cups (310ml) buttermilk, at room temperature
2 cups (300g) self-raising flour, sifted
1 x 150g chorizo, casing removed, finely chopped
2 tbs chopped dill
1 tsp caraway seeds, toasted
120g smoked mozzarella, coarsely grated (substitute regular mozzarella)
50g semi-dried tomatoes, drained, finely chopped
1/2 cup (125ml) buttermilk

Method

1.

Preheat oven to 180°C. Grease a 6-hole Texas muffin pan.
2.

For the base muffins mixture, place butter in a stand mixer fitted with the paddle attachment and beat until pale. Add eggs and beat until combined. Fold through buttermilk, flour and 1 tsp salt flakes until combined.
3.

Place chorizo in a non-stick frypan over medium-low heat and cook, stirring, for 5-6 minutes or until golden. Drain on paper towel and cool completely. Fold chorizo and remaining ingredients through base muffin mixture. Season. Divide among muffin holes and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.