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These are so quick and easy to make. Perfect for apéro or kids lunchboxes, even breakfast.

makes 18 mini muffins


200g / 8oz strong chorizo, diced into small pieces
80g / 3oz green and/or black olives, pitted and cut into pieces
2 eggs
225g / 8oz flour
1 teaspoon baking powder
125g / 1/2 cup plain Greek yoghurt
1 heaped tablespoon strong Dijon mustard
1 tablespoon dried oregano
50ml / 1/4 cup milk
80ml / 1/3 cup olive oil
Salt and freshly ground black pepper


Preheat the oven to 190C / 380F
Line 18 mini muffin trays with paper muffin cases (I used a silicone muffin tray)
Mix the flour, baking powder and oregano in a large bowl
Make a well in the center and add the yoghurt, oil, milk, eggs and mustard
Mix well with a fork
Add the olives and chorizo
Add salt and pepper
Fill muffin cases two-thirds full and bake for 20 minutes until risen, firm to the touch and a skewer inserted in the middle comes out clean
Leave the muffins in the tin to cool for a few minutes and transfer to a wire rack to cool completely