Finding healthy savoury snacks has been something of a holy grail for me. My snack of choice: a pack of Kettle’s chilli chips (or really just about any chips!) is probably not something to be included in your daily intake, and with my wedding coming up, I’ve really been trying to clean up my diet. I stumbled upon David Lebovitz’s recipe for pistachio and chorizo cake which looked amazing, but as I was without a loaf tin, I decided to tweak the recipe and re-create it in muffin form.
What you’ll need:
- 2 tablespoons chia seeds
- 1 1/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4-1/2 teaspoon chilli flakes
- 1/2 teaspoon paprika
- 3 large eggs, at room temperature
- 1/2 cup plain, whole-milk yogurt
- 1 chorizo, preferable spicy, skinned and finely diced
- 1/4 cup sun-dried tomato halves, finely diced
- 1/2 cup pumpkin seeds
- 1 cup baby spinach leaves, finely chopped
- 1/4 cup grated cheese
- butter, for greasing the pan
What to do:
1. Preheat the oven to 180C.
2. Butter a muffin tray and sprinkle in 1 tablespoon of the chia seeds into each opening, tilting the tray to distribute them.
4. In a medium bowl, mix together the eggs and yogurt. Sift the dry ingredients into the egg mixture, stirring until barely incorporated. Don’t overmix.
7. Bake for 20 to 30 minutes, until the cake just feels set in the center and tops are golden brown. If you can wait, let cool for 15 minute, then turn out muffins from the tray. Otherwise, enjoy hot out of the oven!
- Add more dried chilli if you want more of a kick – I thought I put in a fair amount but it still wasn’t especially spicy.
- For a cheesy interior, add grated cheese to the mix instead of just on top
- You can throw in more spinach if you want to up your nutrient intake; it’s an easy way to trick yourself into eating more vegies!