We have been whipping up savoury muffins in the cafe and serving them warm straight from the oven- needless to say they have been flying out! Try them for yourself with our very own recipe….
Leek, chorizo and cheddar muffins
Makes 10 decent sized muffins
This recipe is great as a basic savoury muffin mix and the flavourings can be altered depending on your preference or whatever needs using up in the fridge. Variations can include- parmesan, black olive and pine nut; goats cheese, nutmeg and spinach; bacon, red onion and thyme…
The basic batter mix is so quick and easy to whip up that I advise you make these just before you wish to serve them- they are at their best warm out the oven.
All ingredients available in the farm shop
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp sea salt
250g full fat greek yoghurt
4 tbsps olive oil
2 large leeks, sliced
Knob of butter
100g chorizo, deskinned and cut into 1cm cubes
100g strong cheddar, grated
Heat the oven to 200C and line a muffin tin with paper cakes.
Heat the butter in a non-stick pan, add the leeks and chorizo and cook gently until the leeks have softened and the chorizo has released some oil and started to brown.
Whisk together the flour, baking powder, bicarb, salt and pepper.
In a separate bowl, whisk together the eggs, yoghurt and oil, pour this over the dry ingredients. Stir gently with a spatula until just combined, don’t overmix.
Add the leeks, chorizo and most of the cheese and fold in gently.
Spoon in the muffin moulds and then sprinkle the remaining cheese over the top.
Bake for approximately 15 minutes or until risen and golden on the top.
Allow to cool slightly and eat whilst still warm.