Photograph: Jonathan Gregson
- 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
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.
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.
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.
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.