Spicy Chorizo Chili Muffins
by Christina Meyer-Jax MS, RDN, LDN, CLT, RYT, Tastemaker in Residence
Muffins don’t always need to be on the sweet side. I wanted a make ahead of time savory (and spicy) muffin that I could munch on between all my “do what I want” activities. My family is gluten free, but you can sub regular all-purpose flour if you prefer.
Ingredients
1 1/2 cups All Purpose Gluten Free Four
1/4 cup polenta
4 Tsp butter, chilled, chopped
2 eggs
3/4 cup buttermilk (or regular milk/milk alternative will be fine)
3/4 cup shredded mozzarella
1 cup sweet corn (can be frozen and thawed)
3 shallots finely chopped
1 chorizo sausage (cooked), finely chopped
1-2 small fresh red chilies, thinly sliced
1/4 cup pickled jalapeños chopped
2 tablespoons chopped fresh curly parsley
2 teaspoons raw sugar
Tomato, red onion & cilantro salsa, to serve
Instructions
Preheat oven to 350 degrees. Spray muffin tin with oil (10-12 small-medium size muffins)
Combine flour and polenta in a bowl. Then combine butter until the mixture resembles coarse breadcrumbs (use fork or hands). Reserve 1/4 cup of mixture. Make a well (hole) in remaining mixture. Add eggs and milk. Stir until just combined.
Stir in mozzarella pieces, corn kernels, jalapeños and shallots. Spoon in muffin tins.
Combine reserved four mixture, chorizo, red chilies, parsley, sugar and extra mozzarella in a bowl. Sprinkle over the muffins. Bake for 25-30 minutes or until light golden and cooked through. Serve with salsa.
