Breakfast Muffins: Chorizo and Feta

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I love cooking for my kids and as they mature their preference is savory rather than sweet.

I have a morning appointment so I am up very early and baking some fresh muffins for breakfast to surprise them when they wake. I am making great giant muffins as they are so appealing and appear to be bursting with flavor before you even have your first bite, nearly-ready-to-overflow-muffins-but-not-quite!

I always like cooking new things and I am using chorizo and feta which may sound like very strong flavors but they are small quantities and savory muffins are generally quite bland so these ingredients will give them a bit of umph ! This is an old perfect muffin recipe, a never-fail old recipe. If you do not like chorizo, do not use or use pancetta, smoked ham or bacon instead.

The whole house fills with the aroma of good fresh baking. I take them out of the oven and wonder if the combination will work….
Now for the taste with my cup of tea….I must say the flavors are fantastic. I can taste the subtle tones of paprika from the chorizo combined with the tangy creamy feta. I love the flavors and let us hope the kids like them too.

This recipe makes 10 standard size muffins or 5 giant ones like mine.

You will need:

2 cups plain flour
3 level teaspoons baking powder
1/2 teaspoon salt
Pinch of sugar
1 cup low fat or fat free milk
4 tablespoons melted butter
200g feta, that is one standard packet, I used low fat
75g cubed chorizo
2 eggs

Preheat oven to 180 C.

Crumble feta in a bowl. Place chorizo cubes on a plate and put in the microwave for 2 minutes and you will see the oils oozing out. This will add flavor to your muffins.

Sift flour and mix all dry ingredients. Add half of the chorizo and feta and mix well.

Beat the eggs until light and add the milk and melted butter making sure that the butter is not hot. Stir and add into dry mixture only enough to dampen the flour. Do not over mix and the texture should be lumpy.

Pour into muffin cases arranged on a muffin tray. Sprinkle the rest of the chorizo and muffin mix on top of the muffins.

Bake for 15 to 20 minutes if your muffins are standard size. If you are making larger ones like mine, they will need 30 – 35 minutes descending on your oven. Leave to cool in muffin tray.

Mixing the chorizo and feta20130717-075651.jpg

Ready to bake

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Delicious freshly baked Chorizo and Feta Breakfast Muffins…

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5 thoughts on “Breakfast Muffins: Chorizo and Feta

  1. Pingback: A day of remembrance and planning Thursday’s meal….. | Good Food Everyday

From the heart of the Mediterranean.... Thank you !

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