[Makes 6 large]
220 grams self-raising flour
2 teaspoons baking powder
150 grams potato, grated and squeezed to remove any excess moisture
120 grams chorizo, sliced
50 grams piquillo peppers, diced
100 grams Manchego, grated
100mls milk, approx
fresh parsley, chopped
Prepare the chorizo:
You can either dice or slice the chorizo, in these I've used slices. Sauté the chorizo until crisp, then drain on paper towels to remove any excess fat. Cool before using.
Sift the flour and baking powder together into a large bowl. Add in the potato and toss it through the flour so it's evenly distributed. Next, add in the chorizo, pepper and manchego, being careful not to break them too much as you stir.
Whisk the egg and milk together and pour this into the dry ingredients - sprinkle over the parsley and then fold until the mixture has just incorporated.
Divide the mixture into 6 muffin cases, filling them about three-quarters full.
Bake in a preheated 170°C oven until golden and cooked through - about 20-30 minutes.