Chorizo and watercress muffins

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4. Line a 12-hole muffin tin with 10cm squares of baking paper (use eggs in their shells to keep the paper in place). Heat 1 tbsp of the oil in a pan over a medium heat, then fry the chorizo for 5 minutes, turning, until crisp. Lift out onto kitchen paper. Remove all but 1 tbsp of the oil from the pan and, over a high heat, wilt the watercress. Add it to the chorizo and set aside to cool.
2. Sift the flour into a bowl, then add the salt and baking powder. Add the cheese, beaten eggs, 80ml oil, yogurt and milk, then stir into a thick batter. Stir in the chorizo and watercress, then divide among the cases (remove the eggs in their shells first, if using). Bake for 20-25 minutes until golden and a skewer pushed into the centre comes out clean. Remove to a wire rack to cool, then serve.