Prep:  20 minutes
Cook:  35 minutes
Makes:  6 muffins
Serves:  6
Average: 3.6 (45 votes)
Recipe by: Australian Eggs
These cafe style jumbo muffins are filled with chorizo, roasted capsicum and cheese for a tasty breakfast or snack.
Credit: Whisk Media Group

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Play Video: Savoury Jumbo Texas Muffins
Savoury Jumbo Texas Muffins
  1. Preheat oven to 220°C/200°C (fan-forced) and grease a 6 cup Texas muffin tin with cooking spray
  2. 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
  3. Combine flour, baking powder, salt and ¾ of the cheese in a large mixing bowl. Make a well in the centre
  4. 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
  5. Divide batter evenly between 6 muffin holes. Top muffins with remaining cheese and chorizo mixture
  6. 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
  7. 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.
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