Name: Chorizo and basil muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 337.50 gm polenta (cornmeal); 9.20 gm vegetable oil; 1 small brown onion, grated; 1 garlic clove, crushed; 1 chorizo sausage, finely chopped; 300.00 gm self-raising flour, sifted; 62.50 ml basil leaves, shredded; 1 egg, lightly beaten; 321.88 gm milk; 62.50 ml grated parmesan cheese

Chorizo and basil muffins

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Revamp your lunch routine with these exciting and delicious meaty muffins that will spice up your meals and leave boring sandwiches behind.

Ingredients:

321.88 gm milk
337.50 gm polenta (cornmeal)
9.20 gm vegetable oil
1 small brown onion, grated
1 garlic clove, crushed
1 chorizo sausage, finely chopped
300.00 gm self-raising flour, sifted
62.50 ml basil leaves, shredded
62.50 ml grated parmesan cheese

Instructions:

Preheat the oven to 200°C. Grease a 12-hole muffin tin with butter and dust each hole with 1/4 cup of polenta.
In a sizzling frying pan, heat oil over medium-high heat. Add aromatic onion and garlic, sauté for 3 minutes until onion is tender. Introduce spicy chorizo, cook for 2 minutes until golden. Transfer contents into a bowl and let cool.
Combine flour, 2 cups of polenta, basil, egg, and milk with the chorizo mixture, stirring gently until well mixed.
Fill each muffin hole with the mixture, leaving a little space at the top. Top each muffin with a sprinkle of cheese.
Bake for 18-20 minutes, or until a skewer inserted in the center comes out clean. Serve hot.

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