SAVOURY MUFFINS WITH CHORIZO AND SUN-DRIED TOMATOES
INGREDIENTS:
- 280g Pernerka Fine White Spelt flour
- 3 tsp Aglio Olio Peperoncino spice mix (mix of salt, dried garlic powder, dried onion powder, black pepper, ground paprika powder, dried parsley, dried oregano a chilli powder)
- 75g sun-dried tomatoes in oil, diced
- 8 tbsp oil from sun-dried tomatoes
- 2 eggs
- 100g Chorizo, diced
- 200g Greek yogurt
- 5 tbsp milk
- 1 tsp baking powder
TIPS AND TRICKS:
If the Aglio peperoncino isn’t available in your region, you can replace it with one teaspoon of dried oregano.
INSTRUCTIONS:
1) Preheat the oven to 200C / 180C fan.
2) Sift the flour and baking powder into a clean bowl. Add the spice mix, sun-dried tomatoes and chorizo.
3) In a separate bowl, whisk the eggs, then add the Greek yogurt, milk and oil.
4) Mix the dry mixture with the egg mixture and mix gently until well combined.
5) Line the muffin pan with muffin cases and fill them with the prepared batter.
6) Bake for 20 minutes until nicely risen, golden and firm to touch.
7) Remove muffins from the muffin pan, cool down for about five minutes and serve. Enjoy!