Sweetcorn fritters? Yes! These are not just for babies. These are not just the territory of small dictators without many teeth. (What, you mean your baby/toddler doesn’t shout unidentifiable instructions at you every mealtime? Well, you’re lucky).
Merry back to normal! We’re here, we made it! December is done. The tree’s down, the cards recycled and the kitchen raided of all sprouts, stilton and stollen. I love Christmas; love, love, love it, but, I do like getting back to normal just as much. A little like swapping exotic cocktails for a cup of tea when home from a holiday, it’s just plain comforting to put something familiar into your body.
You only had to ask. And ask you did. I posted a picture of these little beauties on my Facebook page last week and since then I’ve had rather a lot of messages about them. It seems the recipe is in demand. Well all the credit goes to Emma Franklin and the Sainsburys Magazine team. I can confirm they were delicious. I can also confirm I ate two.
One year ago: Wedding macarons and Lemon and almond breakfast rolls and Sticky Bounty rolls
Two years ago: Bakewell tart with a vanilla crust and Father’s Day man-cake
Gluten-free oat-topped chorizo, sweetcorn and tomato muffins
Makes 6
Ingredients:
You will also need a 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 crispy, 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 into 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 the muffin holes in the 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.
Holly Bell 