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Savoury Texas Muffins

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Preparation time: 55 min
Serves 8 people
3.94 Average Rating

Serve up either hot or cold, these savoury jumbo Texas muffins are versatile and delicious. 

Enjoy it as a quick on-the-go breakfast, or top it off with a crunchy side salad for lunch. Even pop it in a lunchbox for morning tea or take a platter of them to your next big gathering. Believe us - there's no occasion where this chorizo muffin won't be a hit!

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Ingredients

  • 2 chorizo sausages (250g), cut into 1cm dice 
  • 1 cup (180g) roasted capsicum, drained and chopped 
  • 3-4 green onions, chopped 
  • 3 cups (450g) plain flour 
  • 1 tbsp baking powder 
  • 1 tsp salt 
  • 2 ¼ cups (250g) grated extra sharp cheddar cheese 
  • 3 eggs 
  • ½ cup (125ml) vegetable oil 
  • 1 cup (250ml) milk 
  • 2 tsp Dijon mustard 
  • Tomato chutney to serve 

Method

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  1. Preheat oven to 220°C/200°C (fan-forced) and grease a 6 cup Texas muffin tin with cooking spray. 
  2. Place chorizo into a non-stick frying pan and cook over medium-high heat until crisp and golden. Add capsicum and green onion. Mix well and set aside to cool. 
  3. Combine flour, baking powder, salt and ¾ of the cheese in a large mixing bowl. Make a well in the centre. 
  4. Whisk together eggs, oil, milk and mustard. Pour into flour, along with ¾ of the chorizo mixture. Gently fold until just mixed, do not overmix. 
  5. Divide batter evenly between 6 muffin holes. Top muffins with remaining cheese and chorizo mixture.  
  6. Bake 10 minutes, reduce heat to 200°C/180°C (fan-forced) and cook a further 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes before turning out onto a wire rack to cool slightly. Serve warm or cold with tomato chutney. 
     

Video

Notes

  • Roasted capsicum can be purchased in jars or in vacuum sealed packets in the refrigerator section in the produce aisle of your supermarket. 
  • Use any type of mustard you have on hand. 
  • Buy cooked chorizo from the refrigerator or deli section of your supermarket. 
  • Store muffins in an airtight container in the refrigerator. Warm in the oven or microwave. 
  • Wrap muffins tightly in cling wrap and freeze for up to one month. Defrost in fridge overnight and warm in oven or microwave. 

Please note: While the nutritional panel, including serving size, is based on mixture being divided into 8 servings, the recipe divides the mixture into a 6 serve Texas muffin pan.

Nutrition Per Serve

  • 226g Serving size
  • 2740kJ 655kcal Energy
  • 25g Protein
  • 40.5g Total fat
  • 13.1g Saturated fat
  • 46.7g Carbs (total)
  • 4.6g Carbs (sugar)
  • 1340mg Sodium
  • 2.7g Fibre
  • 1.5µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.94

14 reviews

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