Zucchini, Chorizo & Sweetcorn Muffins

Name: Zucchini, Chorizo & Sweetcorn Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: - 1 grated zucchini; - 1 cup loosely packed coursely grated cheddar cheese; - 1 raw chorizo sausage, torn; - 1 can of corn kernels, 125g; - Handful of torn baby spinach leaves; - 2 spring onion, thinly sliced; - 100g Greek yoghurt mixed with 100ml water; - 50g melted salted butter; - 3 eggs; - 1.5 cups self raising flour; 1 teaspoon smoked paprika; - Cherry tomatoes, halved; - Salt & pepper; - Mixed herbs, dried

6 steps

Prep:15minCook:35min

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

Updated at: Thu, 17 Aug 2023 00:20:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories367 kcal (18%)

Total Fat19.9 g (28%)

Carbs31.4 g (12%)

Sugars3.4 g (4%)

Protein16.3 g (33%)

Sodium849.8 mg (42%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1zucchini

grated

1 cupcheddar cheese

loosely packed, coursely grated

100gGreek yoghurt

mixed with 100ml water

50gsalted butter

melted

3eggs

1 ½ cupsself raising flour

1 teaspoonsmoked paprika

Instructions

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.

OvenPreheat

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