Chorizo Breakfast Muffins

Step 1

Grease 2x 7-hole silicone muffin moulds with butter and set aside.

Step 2

If you want to bake these muffins instead of steaming them, preheat the oven to 220C.

Step 3

Place the cheddar in the mixing bowl. Chop 5 Sec. / Speed Transfer into a small bowl. Set aside.

Step 4

Add the courgette to the mixing bowl. Chop 2 Sec. / Speed Transfer into the bowl with the cheddar and set aside.

Step 5

Place the spring onions in the mixing bowl. Chop 3 Sec. / Speed Transfer into the bowl with the chopped veggies and set aside.

Step 6

Place the chorizo in the mixing bowl. Chop 2 Sec. / Speed Transfer into the bowl with the chopped veggies. Set aside.

Step 7

Add the eggs, salt and pepper to the mixing bowl. Blitz 20 Sec. / Speed Add all the chopped vegetables, chorizo and cheese to the bowl and combine 10 Sec. / Speed 2.

Step 8

Divide the mixture evenly between the muffin moulds. Cover the top of each muffin mould with either heat proof cling film or Varoma Teflon papers and insert into the Varoma steaming dish.

Step 9

Clean the mixing bowl. Add the water and put the Varoma in place. Steam 25 Min. / Varoma / Speed Remove the cling film and release the muffins from the mould. Serve hot straight away.

Step 10

Alternatively, if you are baking the muffins, place the muffin moulds in the preheated oven and bake for 15 minutes until golden brown and baked. Remove from the oven, release from the silicone moulds and serve straight away.