Cheese & Chorizo Muffins (makes 12)
300g self raising flour
1 tsp paprika
80g butter, diced
170g medium cheddar, grated
30g parmigiano reggiano , finely grated
250ml semi-skimmed milk
70g sliced chorizo
around 6 spring onions
salt and pepper
1. Preheat oven to 190°C (170° fan) and line a 12 hole muffin tin with paper cases.
2. Sift flour and paprika into a large bowl. Add butter and, using your fingertips, rub it into the flour until you have a fine breadcrumb-like texture.
5. Divide between the muffin cases and bake for 16-20 minutes.