Chorizo and Corn Muffins

I love savoury muffins in Winter. In fact I love all carbs in Winter. Probably a little too much.

I came up with this recipe as a way to use up a lonely chorizo sausage that was in my fridge. You can be flexible with the ingredients, more or less chorizo, cheese, corn, paprika and chilli depending on what you like.

Like most savoury muffins they are best fresh but can be frozen individually and can be thawed in the microwave (about 30 seconds for one muffin).

1 egg, beaten
3/4 cup water
2 cups plain flour
1/4 cup polenta
1 tablespoon baking powder
1 cup creamed corn
1 cup grated cheese
1 chorizo sausage, diced and fried until crisp
1/2 teaspoon of paprika
1/4 teaspoon of dried chilli flakes (optional)


Preheat oven to 180 degrees celcius and grease muffin pan. Put all ingredients in a bowl and mix until just combined, don't overmix or you will have rocks. Spoon into muffin pan (they wont rise a great deal) and bake for 20 minutes or until a skewer comes out clean (watch out for creamed corn or creese that looks like uncooked bits).