So we’re just over halfway through lent now, thank goodness. I’ve given up cake and biscuits, after the now infamous eight pieces of cake in one day episode a few weeks ago. It’s going relatively well, especially as I’m basically just replacing cake with chocolate, but I miss baking. It got to the point where I made cakes that I couldn’t eat, which was very upsetting. But today I turned to savouries, and made these delicious chorizo savoury muffins, to keep me going for a while.

I got this from here, a good recipe but intensely annoying use of cups. I did one and a half cups of self raising to one cup of wholemeal, because that’s just how I roll.

Chorizo and spinach savoury muffins

Half a chorizo ring, finely chopped
1 red chili, seeded and finely chopped
2 cups thinly sliced spinach
1 1/2 cups self-raising flour
1 cup wholemeal flour
1 teaspoon baking powder
1 cup grated cheddar (or manchego if your local sainsbury’s stocks it)
1 egg
1 cup milk
125g melted butter, cooled

Fry the chili and chorizo together, then remove from the pan and wilt the spinach. Put the flours and baking powder in a bowl and add the spinach, cheese and chorizo, mix well. Beat together the butter, egg and milk and add to the mixture. Put into muffin/cupcake cases and bake for 25 minutes at 200 degrees c. Try not to eat too many of them at once.