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Ingredients

2 x 125g Primo Classic Chorizo
225g (1 1/2 cups) self-raising flour
1/2 teaspoon baking powder
1 small red capsicum, finely chopped
2 spring onion, finely chopped
2 tablespoons pepitas, plus extra
65g (3/4 cup) grated tasty cheese
2 eggs
330ml (1 1/3 cups) buttermilk
2 tablespoons olive oil

Method

Step 1 Preheat oven to 180C/160C fan-forced. Line a 12-hole medium 80ml (1/3 cup) capacity muffin tin with non-stick paper cases.
Step 2 Thinly slice one chorizo into 24 slices and finely chop the remaining one. Place the flour, baking powder, capsicum, onion, pepitas, cheese and chopped chorizo in a large bowl. Make a well in the centre. Add eggs, buttermilk and oil and mix well.
Step 3 Divide the mixture between muffin cases. Top each muffin with two slices of chorizo and scatter over the extra pepitas. Bake for 30-35 minutes or until golden.

Chorizo, capsicum and cheese muffins

How to make Chorizo, capsicum and cheese muffins

Ingredients

Method