Zucchini, Chorizo & Sweetcorn Muffins

Try not to overmix the batter as it will be tough and chewy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare ingredients. Remove the skin from the chorizo and tear into small chunks. Pre-heat oven to 180 degrees Celsius. Put muffin liners into muffin tray and spray with oil.

Step 2

Brown the chorizo on a high heat. Combine zucchini, cheese, spring onion, spinach, corn, flour, paprika and seasoning in a large bowl.

Step 3

Add the chorizo, and any fat that has rendered, into the bowl and combine.

Step 4

Whisk together the yoghurt, water, melted butter and eggs. Add to the bowl and combine well.

Step 5

Divide the mixture between 6 muffin liners (or more depending on the size). Season the muffins, scatter with grated cheese and dried mixed herbs, and finish with half a cherry tomato on top.

Step 6

Bake for 35-40 minutes, turning the tray around halfway through. Leave to cool in the tray.