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Chorizo, corn and chilli streusel muffins
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Sweet and salty chorizo muffins bursting with flavorful goodness.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 50g (1/4 cup) polenta
  • 65g butter, chilled, chopped
  • 2 eggs
  • 185ml (3/4 cup) buttermilk
  • 100g mozzarella, cut into 1cm pieces
  • 1 sweet corncob, kernels removed
  • 3 spring onions (shallots), finely chopped
  • 1 chorizo, finely chopped
  • 1-2 small fresh red chillies, thinly sliced
  • 40.00 ml chopped fresh curly parsley
  • 10.00 gm raw sugar
  • 30g mozzarella, extra, coarsely grated
  • Tomato, red onion & coriander salsa, to serve
Instructions:
  • Preheat your oven to 180C and generously spray six 250ml (1-cup) muffin pans with oil.
  • In a bowl, mix the flour and polenta together. Use your fingers to blend in the butter until the mixture looks like coarse breadcrumbs. Set aside 1/4 cup of this mixture. Create a well in the rest of the mixture, pour in the eggs and buttermilk, and stir until just combined.
  • Mix in chunks of melty mozzarella, sweet corn kernels, and crisp spring onion. Divide the mixture among the pans, heaping it in the middle to make space around the edges.
  • In a bowl, mix the reserved flour mixture with chorizo, chili, parsley, sugar, and extra mozzarella. Sprinkle over the muffins and bake for 25-30 minutes until light golden and cooked through. Serve with salsa.

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