Savoury muffins with ras el hanout and chorizo

Ingredients

140 g flour
100 g cheese, grated
50 g Bresc Tapenade sundried tomatoes
50 g chorizo
20 g baking powder
10 g Bresc Ras el hanout
2 eggs
125 ml milk
2 sprigs thyme

Preparation method

Chop the chorizo finely. Mix the eggs, flour, milk, 2/3 of the cheese, tomato tapenade and ras el hanout to make a batter. Next, add the baking powder and the leaves of thyme. Fill the muffin tins with the batter. Sprinkle the remainder of the cheese over it. Bake in the muffins in the oven at 180°C for 15 minutes.