Chorizo & Cheddar Muffins

  • These easy to make savory muffins can be served warm from the oven or, if made in advance, frozen, defrosted and reheated.
  • They taste great served with eggs for brunch or with a salad for lunch.
  • The strong flavours work well here, but feel free to use this recipe as a blueprint to create your own flavour combinations.

Prep Time: 15 minutes
Cook Time: 16 – 18 minutes

Serves: 8

Nutritional information:

  • Protein: 8.7g
  • Carbohydrates: 11.9g
  • Fibre: 0.7g
  • Fat: 8.9g
  • Calories: 164


  • 500g plain flour
  • 10g bicarbonate of soda
  • pinch of salt
  • 400ml milk
  • 100g chorizo, diced and pan fried until crisp
  • 200g cheddar cheese, grated
  • 25mls red wine vinegar


  1. Preheat the oven to 180C. Sieve the flour, salt and bicarbonate of soda into a large clean bowl.
  2. Mix through 2/3 of the grated cheese. Make a well in the centre and add the milk and vinegar.
  3. Add the chorizo and combine gently to form a loose dough.
  4. Spoon the mixture into a greased and lined muffin tray, filling to just below the rim.
  5. Top with the remaining cheddar cheese.
  6. Allow the dough to rest for 5 minutes then bake in the oven for 16-18 minutes.
  7. Allow to cool and enjoy.


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