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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1In a skillet, saute' onions until caramelized.

2Add water to the skillet and bring to a boil.

3Add margarine, rice and chorizo to the water and continue to boil for 1 minute.

4Cover, reduce heat and simmer for 20 minutes or until the water is absorbed.

5Remove from heat and let rest until room temperature, then refrigerate overnight.

6In a large bowl, cream together sugar and butter.

7Add eggs, baking soda and sour cream until well mixed.

8Add rice mixture and beat on medium until almost smooth.

9Continue mixing and slowly add flour.

10Add vanilla and mix well.

11Pour 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

12Let cool to room temperature and serve.

About this Recipe

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