Chorizo & Saffron Muffins

Rainn Thomas


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.


★★★★★ 1 vote

1 loaf
12 Hr
1 Hr 20 Min


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

How to Make Chorizo & Saffron Muffins


  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.

Printable Recipe Card

About Chorizo & Saffron Muffins

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

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