Recipes
Joe Wicks's goat's cheese and chorizo 'muffins'
Lower in carbs than normal muffins, these are perfect for non-exercise days
Lower in carbs than normal muffins, these are perfect for non-exercise days
(27 votes)
Cook: 30 Mins
Serves: 12
Price: 36p per serving
Nutritional Information
Each 80g serving contains
Energy
546kj
130kcal
546kj
130kcal
7%
Fat
9.6g
9.6g
Med
14%
14%
Saturates
3.9g
3.9g
Med
20%
20%
Sugars
0.9g
0.9g
Low
1%
1%
Salt
0.68g
0.68g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
682kj/163kcal
Typical energy values per 100g:
682kj/163kcal
Ingredients
2tsp coconut oil
125g chorizo, cut into 5mm pieces
100g frozen peas
75g soft goat's cheese
8 eggs
125g roasted red peppers from a jar, drained and cut into 3cm strips
4 spring onions, sliced
Method
1
Preheat the oven to 190C/170C Fan/Gas 5.
2
Heat the coconut oil in a small frying pan over a medium heat and add the chorizo. Fry for 3-4 mins until cooked through, then set aside.
3
Tip the peas into a bowl, cover with boiling water and leave to sit for 1 min. Drain and set aside.
4
Tip the goat’s cheese into a bowl, crack in 2 of the eggs and season with black pepper. Whisk until fully combined. Whisk in the remaining eggs, then stir in the chorizo and any of its cooking oil, the peas, red peppers and spring onions. Mix well.
5
Divide between the 12 holes of a muffin tin, then bake for 15 mins. Remove from the oven and leave to cool before serving.