Chorizo & Manchega Breakfast Muffins
Working time: 40 minutes
Resting time: 1 hour
Baking time: 30 minutes
Makes 14 good sized muffins
Ingredients:
100g manchega cheese
150g chorizo
450g strong bread flour
50g fine polenta or semolina
2 tsps sea salt
1 tbsp honey
20g fresh yeast (or 1 tsp dried yeast)
275g water
75g full fat milk
Semolina for dusting
Lurpak® Slow Churned butter (for serving)
Equipment:
A griddle or flat frying pan
A small potato and some vegetable oil to grease the pan
Method:
Grate the cheese and dice the chorizo into small cubes.
Mix the flour, polenta or semolina, honey, sea salt, yeast, water and milk to make a dough. Add the cheese and chorizo and mix into the dough. Leave to rest for an hour.
Lightly dust your work surface and turn the dough out onto it. Turn the dough over and dust with semolina. Roll out gently to a thickness of about 2cm. Use a 10-12cm cutter to cut out the muffins.
Place the griddle or flat frying pan onto your hob and heat. Cut the potato in half and skewer it with a fork. Dip the cut side into the vegetable oil and use to grease the griddle or pan.
Bake two or three muffins at a time by placing them in the pan for 4 - 5 minutes on each side or until golden brown. Repeat the greasing and baking with the remaining muffins.
To serve, slice in half, toast lightly or serve while still warm. Spread generously with butter.
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