Preheat oven to 220°C/200°C (fan-forced) and grease a 6 cup Texas muffin tin with cooking spray
Place chorizo into a non-stick frying pan and cook over medium-high heat until crisp and golden. Add capsicum and green onion. Mix well and set aside to cool
Combine flour, baking powder, salt and ¾ of the cheese in a large mixing bowl. Make a well in the centre
Whisk together eggs, oil, milk and mustard. Pour into flour, along with ¾ of the chorizo mixture. Gently fold until just mixed, do not overmix
Divide batter evenly between 6 muffin holes. Top muffins with remaining cheese and chorizo mixture
Bake 10 minutes, reduce heat to 200°C/180°C (fan-forced) and cook a further 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes before turning out onto a wire rack to cool slightly
Serve warm or cold with tomato chutney
Tips & Hints:
Roasted capsicum can be purchased in jars or in vacuum sealed packets in the refrigerator section in the produce aisle of your supermarket.
Use any type of mustard you have on hand.
Buy chorizo from the refrigerator or deli section of your supermarket.
Store muffins in an airtight container in the refrigerator. Warm in the oven or microwave.
Wrap muffins tightly in cling wrap and freeze for up to one month. Defrost in fridge overnight and warm in oven or microwave.
Make these muffins for kids in a regular muffin tin. It will make 12-18 muffins, bake at 180°C for 15-20 minutes.
Please note: While the nutritional panel, including serving size, is based on mixture being divided into 8 servings, the recipe divides the mixture into a 6 serve Texas muffin pan.