Chorizo & Saffron Muffins

Rainn Thomas

By
@crymsynrainn

Okay, I admit it... This recipe came from a huge mistake that happened to turned out to be an amazing bread/muffin that has a kick of heat and a wonderful mexican flavour.


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Comments:

Serves:

1 loaf

Prep:

12 Hr

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1 pkg
5oz saffron rice
1 pkg
chorizo (mexican sausage, mild or medium
1/2
vidalia onion, chopped
2 c
flour
1 c
butter
2
eggs
1 tsp
vanilla
1 c
sugar
1 tsp
baking soda
2 Tbsp
sour cream

Directions Step-By-Step

1
In a skillet, saute' onions until caramelized.
2
Add water to the skillet and bring to a boil.
3
Add margarine, rice and chorizo to the water and continue to boil for 1 minute.
4
Cover, reduce heat and simmer for 20 minutes or until the water is absorbed.
5
Remove from heat and let rest until room temperature, then refrigerate overnight.
6
In a large bowl, cream together sugar and butter.
7
Add eggs, baking soda and sour cream until well mixed.
8
Add rice mixture and beat on medium until almost smooth.
9
Continue mixing and slowly add flour.
10
Add vanilla and mix well.
11
Pour into prepared pans, then bake.

Loaf: about 1 hour
Mini Muffins: about 15-20 mins
Muffins: about 15-20 mins
Mini Loafs: about 25-30 mins
12
Let cool to room temperature and serve.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Rice/Grains
Regional Style: Mexican