Cheese, chorizo and basil muffins

I've grown basil for the first time this year. It's not at all difficult – no greenfingers needed. Nor do you require much space as the seeds can be sown in old plastic food trays and popped on a window sill. The simple reason I decided to grow basil is that it is my favourite herb. Now the weather is getting colder and wetter I have brought in some plants from the greenhouse into the kitchen. The advantage of this is now it is in sight it's far easier to grab some leaves and throw it in whatever recipe I fancy.

I've set the challenge of savoury for this month's Love Cake so a bake with basil was always going to feature. To get the full umami hit it had to include cheese. Together these two ingredients would have made a great muffin. In fact any number of herbs would have worked well – rosemary, sage, thyme. I had to go one step further though and couldn't resist adding some chorizo. The type I used was a mild version so although the oils would seep out while cooking you would still be able to taste the basil and cheese. If chorizo is not for you double the amount of cheese used.

Makes 6

Equipment: 6 or 12 cup deep muffin tin, 6 muffin cases

Ingredients

6oz (170g) Plain flour

½ tsp (2.5ml) Baking powder

½ tsp (2.5ml) Mustard powder

A good grinding of black pepper

1 Large egg, beaten

2oz (55g) Unsalted butter, melted and slightly cooled

¼ pint (150ml) Milk

2oz (55g) Mature Cheddar cheese, grated

3oz (80g) Chorizo, cubed

1 tbsp (15ml) Fresh basil leaves, shredded

Method

1. Pre-heat the oven to 200°C/Gas mark 6

2. Sift together the flour, baking power, mustard power and black pepper.

3. In another bowl or jug mix together the egg, butter and milk.

4. Combine the two sets of ingredients together quickly – just enough so it is all moist.

5. Stir in the cheese, chorizo and basil.

6. Fill the six muffin cases with the mixture.

7. Bake for 20 minutes until the top is golden and bubbling.

8. Either eat warm or leave to cool on a wire rack.