Chorizo, Spinach And Cheese Muffins

I’m on a quest, well I have been for a few years now, for the perfect savoury muffin.  I want good savoury muffins not only to have stored in the freezer for kids lunch boxes but also to serve warm alongside a big bowl of winter soup.

There are a few good savoury muffins that I turn to but I’m still experimenting.  This recipe is from Home Beautiful magazine and I just love the addition of chorizo.  I first made them to have with a bowl of white bean soup and it was a perfect pairing.  The leftovers were frozen for lunch boxes but to be honest they aren’t moving.

The freezer is topped up every weekend with muffins, banana bread, pikelets, breadrolls and sandwiches etc so that the kids can just grab something for morning tea and something for lunch.  Levi thought the muffins warm from the oven were incredibly  delicious so I thought for sure he would pop them in his lunch box but maybe they just aren’t enticing when frozen – therefore my quest continues.  Perhaps the lesson here is I need fewer sweet options in the freezer. But I do think that these muffins are best eaten warm from the oven with a little salted butter.  Pretty hard to beat.

chorizo, spinach and cheese muffins

(from Home Beautiful magazine March, 2012)

1 chorizo sausage, finely chopped
1 red capsicum, seeded and finely chopped
2 cups thinly sliced spinach
2 1/2 cups self-raising flour
1 teaspoon baking powder
1 cup grated tasty cheese
1 egg
1 cup milk
125g melted butter, cooled

Preheat oven to 200 degrees C.  Line a muffin tin with 12 muffin paper cases.

Heat a large, non-stick frypan over medium heat and cook the chorizo and capsicum for 5 minutes, stirring occasionally.  Tip onto a plate lined with kitchen paper.  Add the spinach to the hot pan and cook for a couple of minutes or until wilted.  Set aside to cool slightly.

Sift flour and baking powder into a large bowl.  Add the cheese, chorizo, capsicum and spinach. Mix together and make a well in centre.

Whisk together the egg, milk and melted butter and pour into the well.  Mix everything until just combined, being careful not to overmix.  Divide the batter between the muffin cases and bake for 20 – 25 minutes.

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8 Responses to Chorizo, Spinach And Cheese Muffins

  1. megan says:

    ahhh the eternal quest for the perfect savoury muffin! my best one is ‘Jenny Cain’s Corn and Bacon Muffin’…an oldy but a goody (thanks Jenny Cain!). I’ve been trying to recreate the Togninis savoury muffins for years. I’ve asked for the recipe, I’ve googled it….I continue to seek out the perfect savoury muffin.

  2. Cath says:

    Made these today thanks Nat, warm with guacamole – yum

    • natalie says:

      Yum! I have been making lots of guacamole for kids afternoon teas and I love it. I will have to try it with savory muffins!

  3. Pingback: Chorizo and spinach muffins | Blog Wellington

  4. Karen says:

    I made these today, and I added a clove of garlic and a little onion. The mixture turned out to be more like a scone when cooked, but still were absolutely yummy. Hot out of the oven, with a dob of butter, and they were gone.

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