I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!
I had ordered the ingredients with last weeks shopping, intent on making them during the week. Somehow I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!
I kid you not see Living With Seizures if you’d like to know more.
Both our girls were out late, last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!
I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes AND I had enough for my photo shoot to let our little man munch happily away, whilst I snapped a few shots.
Oh my, these are good – I mean really, really, pass me another one good. The Chorizo could make them taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.
Brain is ticking now – watch this space for pizza style muffins!!
Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick word, as my friend Liz from Teta Lizza’s Kitchen also emphasises, when making muffins don’t over mix the batter. A few floury streaks are ok. The best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true.
It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.
Before you visit I’ll show you how these fantastic, lazy weekend, Chorizo Goats Cheese Muffins are made 😉
Recipe: Makes 12 Chorizo Goats Cheese Muffins
100g/4oz Sliced Chorizo
150g/5oz Goats Cheese
200ml Whole Milk
2 Large Free Range Eggs
4tbsp Vegetable Oil
350g/12oz Plain White Flour
2tsp Baking Powder
Good grinding of black pepper – to taste
1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins
Method: Preheat the oven to 200C/180C fan, gas mark 6
- Chop or dice the chorizo into 1cm pieces.
- Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
- Remove and put on a plate to cool slightly.
- Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
- Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
- Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
- Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
- Make a well in the centre of the dry mixture and pour the wet mixture in.
- Stir with a fork until just combined.
- Line a muffin/cupcake tin with muffin cases – and yes I found mine!
- Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!!
- Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
- Mine took 15 minutes.
- The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
- When baked remove from the oven and place on a cooling rack.
- Sprinkle the top of each muffin with a little bit of cayenne pepper.
These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made. However, they can be stored in an airtight container for up to 2 days and refreshed by warming in the oven. They also make a great addition to packed lunches, as a change from sandwiches or wraps.
Now that Spring is firmly here and warmer weather is in sight, I will definitely be making these for picnics, perfect eaten alongside some cherry tomatoes and cucumber sticks.
Do you enjoy eating outside?
I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!
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Whatever you are making and baking have fun and remember that food always tastes better when it’s shared.