Cheesy chorizo & courgette muffins
These savoury muffins are delicious for breakfast or post-exercise recovery. Pop them in your feed pouch for some on-the-bike sustenance on dawn rides
- Cook: 10 mins
- Total: 40 mins
- Makes 12 muffins
I love to eat these cheesy chorizo and courgette muffins warm with a little butter and extra cheese for breakfast or for post-exercise recovery – but they’re also great cold.
A good source of slow-releasing carbohydrate, protein, fat, antioxidants, and minerals such as potassium and manganese, store in the freezer and defrost whenever you fancy one.
You can wrap them warm in foil, too, and pop them in your feed pouch for your on-the-bike sustenance on dawn rides.
Ingredients
- 120ml olive oil
- 2 large eggs
- 160ml natural yoghurt
- 200g self-raising flour
- 200g courgettes,
- 100g mature cheddar
- 2-3 spring onions,
- 100g spicy chorizo
- 1 small green or red pepper,
- 1 tsp ground cumin
- 1/4 tsp English mustard powder
- Pinch salt
- 2 tbsps pumpkin seeds
Methods
-
Step 1
Preheat the oven to 170°C/Gas Mark 3. Grease a muffin tray or line with muffin cases. Cut the chorizo sausage and the pepper into small cubes.
-
Step 2
In a small frying pan, cook the chorizo until it’s released its fat. Remove and place on kitchen towel. Briefly cook the spring onion and the pepper in the remaining oil. Remove and set aside.
-
Step 3
Combine the oil, yoghurt and eggs in a small bowl. In another bowl, combine the flour, mustard powder, salt, spring onions, chorizo, pepper, courgettes and cheese. Pour in the wet mixture and stir quickly (the less you stir, the lighter the muffin).
-
Step 4
Spoon the mixture into the muffin cases. Sprinkle with extra cheese and pumpkin seeds, and bake for 25-30mins.
-
Step 5
Kate Percy
Sports nutrition cook and author 
