Add a little Mexican flair to your traditional breakfast muffin. These savoury muffins will pack a fiery chorizo and jalapeño punch. What's more, if you don’t have time to enjoy a leisurely breakfast they’re great to eat on the go.
Heat oven to gas 6, 200°C, fan 180°C.
Brush a 12-hole muffin tin with sunflower oil. Put the chorizo in a frying pan with the onion and gently fry for 5-10 minutes until the onions are soft and taking on the oil from the chorizo.
In a large bowl, mix together the flour, polenta, mustard powder, baking powder and Cheddar cheese with 1 teaspoon salt and a good grind of fresh black pepper. Pour the buttermilk, sunflower oil, milk and eggs into a jug and whisk well to combine.
Now add the wet ingredients and the pan contents to the bowl of flour, working quickly and lightly or the muffins will be tough.
Divide the mix between the 12 oiled muffin wells (they will be quite full), and top each one with a jalapeño slice. Bake for 25-30 minutes or until golden brown and a skewer comes out clean when tested.
While the muffins are baking, mash together the butter and chipotle paste. Chill until ready to use. Eat the muffins warm, split and spread with the chipotle butter.
Tip: Chipotle paste is a blend of dried, smoked chillies along with onions and tomatoes. It has a wonderful rich, hot smoky flavour and aroma. If you can’t find any, then use tomato purée with a dash of Tabasco and some Worcestershire sauce.
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