• 100 g chorizo, cubed
  • 60 g butter
  • 100 g baby plum tomatoes
  • 100 ml semi-skimmed milk
  • 50 g fat-free Greek strained yogurt
  • 2 large eggs
  • 3 tbsp olive oil
  • 150 g white self-raising gluten- and wheat-free flour blend
  • 1 tsp gluten-free baking powder
  • 100 g fresh, frozen or canned sweetcorn
  • 2 tbsp chopped thyme
  • 2 tbsp gluten-free oats for sprinkling

You will also need:

  • 6 hole muffin tin, well oiled or lined with muffin cases


  1. 1

    Preheat the oven to 200°C, 180°C fan, gas 6. Dry-fry the chorizo until crisp, remove to a bowl using a draining spoon and leave to cool. Melt the butter in a small pan and set it aside. Halve the tomatoes, remove and discard the seeds, then chop the tomato flesh.

  2. 2

    Using a balloon whisk and a large mixing bowl, whisk together the milk, yogurt, eggs, olive oil and melted butter to a batter. Don't worry if you have a few small, stubborn blobs of yogurt.

  3. 3

    Sift in the flour and baking powder. Add a pinch of salt and scatter the chorizo, chopped tomatoes, sweetcorn and thyme over the top. Using a large metal spoon, fold everything together until combined, but don't overmix. Divide the mixture among an oiled 6-hole muffin tin, piling them up high. Sprinkle a few oats on top of each one.

  4. 4

    Bake the muffins for 20-25 minutes. Cool for 15 minutes in the tin. Loosen around the edges of each muffin with a knife, then tip each one out of the tin on to a cooling rack. Serve warm or cold.

Nutritional Details

Each serving provides
  • Energy 1357kj 324kcal 16%
  • Fat 20.7g 30%
  • Saturates 8.5g 43%
  • Sugars 2.7g 3%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1013kj/242kcal

Each serving provides

20.8g carbohydrate 1.1g fibre 6.4g protein

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