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Mushy Peas and Manchego Muffins

 

Friends and family favourite incoming… Snacks just don’t get any better than these un-pea-lievable Mushy Pea and Manchego Muffins, served with a delicious little chilli jam to spice things up. If you want your muffins to be a little spicier, why not swap your regular mushy peas for our Gastro Pub Mushy Peas with a Hint of Chilli.

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You’ll need some
of these!

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INGREDIENTS

Muffins

200g Bathcelors Mushy Peas

300g plain flour

20g baking powder

75g diced chorizo

100ml full fat milk

50g manchego (25g for the mix, 25g for the topping)

10g butter

1/4 tsp mustard powder

1/4 tsp salt

1x egg

1/4 tsp of rosemary

Chilli Jam

375g jam sugar

50g diced red onion

75g diced chorizo

25g red chilli

100ml white wine vinegar

1 tsp veg oil

1/4 tsp salt

1x garlic clove

METHOD

1

For the muffins: Pan fry the diced chorizo until cooked through and slightly browned – leave to cool

2

Using an electric mixer add to the bowl: flour, baking powder, mustard powder, salt, pepper, rosemary and mix together lightly until combined

3

Add in the egg, mushy peas and milk – mix on a medium speed until all thoroughly combined. Fold through the Manchego and the cooked chorizo

4

Grease a non-stick muffin tin with butter and spoon the mix into the tin about 2/3 of the way up. Place in a preheated oven at 180c fan for approximately 15/20 minutes until cooked through.

5

For the chilli jam: Pan Fry the diced onion and chorizo in a small saucepan over a medium heat

6

Add in all of the other ingredients and simmer until reduced down by about a third – this should give a jam-like consistency when cooled