Cheese & Chorizo Muffins

These cheesy delights would be perfect for a picnic. Oh how I love a lazy afternoon at the park with a basket full of nibbles... Unfortunately this Great British wash-out of a summer doesn't look like it'll improve anytime soon. So it's just as well that these muffins taste just as good indoors!

Cheese & Chorizo Muffins (makes 12)

300g self raising flour

1 tsp paprika

80g butter, diced

170g medium cheddar, grated

30g parmigiano reggiano , finely grated

1 egg

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. 

3. Stir in chorizo, cheeses and spring onions.

4. Beat the egg with the milk, then stir into the dry mixture.
5. Divide between the muffin cases and bake for 16-20 minutes.