Chorizo, corn and chilli streusel muffins

A touch sweet with bursts of salty chorizo, the flavours in this savoury muffin are bang on.

The ingredient of Chorizo, corn and chilli streusel muffins

1. 225g (1 1/2 cups) self-raising flour
2. 50g (1/4 cup) polenta
3. 65g butter, chilled, chopped
4. 2 eggs
5. 185ml (3/4 cup) buttermilk
6. 100g mozzarella, cut into 1cm pieces
7. 1 sweet corncob, kernels removed
8. 3 spring onions (shallots), finely chopped
9. 1 chorizo, finely chopped
10. 1-2 small fresh red chillies, thinly sliced
11. 2 tablespoons chopped fresh curly parsley
12. 2 teaspoons raw sugar
13. 30g mozzarella, extra, coarsely grated
14. Tomato, red onion & coriander salsa, to serve

The instruction how to make Chorizo, corn and chilli streusel muffins

1. Preheat oven to 180C. Spray six 250ml (1-cup) muffin pans with oil.
2. Combine the flour and polenta in a bowl. Use your fingers to rub in the butter until the mixture resembles coarse breadcrumbs. Reserve 1/4 cup of mixture. Make a well in remaining mixture. Add eggs and buttermilk. Stir until just combined.
3. Stir in mozzarella pieces, corn kernels and spring onion. Spoon among the prepared pans, piling in the centres to create a gap around the edges.
4. Combine reserved flour mixture, chorizo, chilli, 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 the salsa.

Nutritions of Chorizo, corn and chilli streusel muffins

fatContent: 399.13 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: