Chorizo, sweetcorn and tomato muffins | Sainsbury`s Magazine

Ingredients

• 100g chorizo, cubed
• 60g butter
• 100g baby plum tomatoes
• 100ml semi-skimmed milk
• 50g fat-free Greek strained yogurt
• 2 large eggs
• 3 tbsp olive oil
• 150g white self-raising gluten- and wheat-free flour blend
• 1 tsp gluten-free baking powder
• 100g fresh, frozen or canned sweetcorn
• 2 tbsp chopped thyme
• 2-3 tbsp gluten-free oats, for sprinkling
• 6-hole muffin tin, well oiled, or lined with muffin cases