Gluten-Free Oat-Topped Chorizo, Sweetcorn and Tomato Muffins

Name: Gluten-Free Oat-Topped Chorizo, Sweetcorn and Tomato Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Spanish, Mediterranean, European
Ingredients: 100g diced chorizo (or for a veggie version, the same weight of diced firm goat’s cheese); 60g butter; 100g baby plum tomatoes; 100ml semi-skimmed milk; 50g fat-free Greek strained yogurt; 2 large eggs; 3 tbsp olive oil; 150g Doves Farm white self-raising gluten & wheat free flour blend; 1 tsp gluten-free baking powder; 100g canned sweetcorn (drained weight); 2 tbsp chopped thyme; 2-3 tbsp gluten-free oats, for sprinkling

5 steps

Prep:10minCook:35min

Updated at: Thu, 17 Aug 2023 12:03:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories333.6 kcal (17%)

Total Fat22.1 g (32%)

Carbs26.5 g (10%)

Sugars2.4 g (3%)

Protein7.9 g (16%)

Sodium279.5 mg (14%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

100gchorizo

diced, or for a veggie version, the same weight of diced firm goat’s cheese

60gbutter

100gbaby plum tomatoes

100mlsemi-skimmed milk

50gfat-free Greek strained yogurt

2eggs

large

3 Tbspolive oil

150gwhite self-raising gluten & wheat free flour blend

1 tspgluten-free baking powder

100gcanned sweetcorn

drained weight

2 Tbspthyme

chopped

2 Tbspgluten-free oats

for sprinkling

Instructions

Step 1

You will also need a 6-hole muffin tin, well oiled, or lined with muffin cases

Step 2

Preheat the oven to 200°C, 180°C fan, gas 6. Dry-fry the chorizo until crispy, remove to a bowl, using a draining spoon, and leave to cool. Melt the butter in a small pan and set it aside. Halve the tomatoes, remove and discard the seeds, then chop the tomato flesh.

Step 3

Using a balloon whisk and a large mixing bowl, whisk together the milk, yogurt, eggs, olive oil and melted butter into a batter. Don’t worry if you have a few small, stubborn blobs of yogurt.

Step 4

Sift in the flour and baking powder. Add a pinch of salt and scatter the chorizo, chopped tomatoes, sweetcorn and thyme over the top. Using a large metal spoon, fold everything together until combined, but don’t overmix. Divide the mixture among the muffin holes in the tin, piling them up high. Sprinkle a few oats on top of each one.

Step 5

Bake the muffins for 20-25 minutes. Cool for 15 minutes in the tin. Loosen around the edges of each muffin with a knife, then tip each one out of the tin on to a cooling rack. Serve warm or cold.

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