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.
You’ll need some of these!
Give them a try, they’re pealicious!
Mushy Peas and Manchego Muffins
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
- For the muffins: Pan fry the diced chorizo until cooked through and slightly browned – leave to cool
- Using an electric mixer add to the bowl: flour, baking powder, mustard powder, salt, pepper, rosemary and mix together lightly until combined
- 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
- 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.
- For the chilli jam: Pan Fry the diced onion and chorizo in a small saucepan over a medium heat
- 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
