Chorizo & Saffron Muffins
By
Rainn Thomas
@crymsynrainn
1
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.
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
How to Make Chorizo & Saffron Muffins
- 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.
