Step 1

Preheat the oven to 220C / 200C Fan / Gas Mark Grease a small 24-hole muffin tin and set aside.

Step 2

Place 100g chorizo in the mixing bowl and chop 5 Sec. / Speed Heat a non-stick frying pan with a little oil and fry the crumbled chorizo until browned. Transfer into a small bowl and set aside.

Step 3

Cut the remaining chorizo into 24 slices. Set aside.

Step 4

Place the cheese in the mixing bowl. Chop 10 Sec. / Speed Remove about 2 Tbsp for sprinkling. Set aside Add the milk, vegetable oil, egg, arrowroot (or tapioca) flour, salt and chives and 1/2 of the fried chorizo. Blitz 25 Sec. / Speed 8.

Step 5

Fill each muffin hole 3/4 with the batter and drop 1 slice of chorizo in each hole. Sprinkle with the reserved grated cheese. Bake for 10-15 minutes until puffed up and golden. Remove and leave in the tin for a couple of minutes, then serve warm, sprinkled with the remaining chorizo crumble.