chorizo & saffron muffins

★★★★★ 1 Review
crymsynrainn avatar
By Rainn Thomas
from Akron, OH

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 Review
serves 1 loaf
prep time 12 Hr
cook time 1 Hr 20 Min
method Bake

Ingredients For chorizo & saffron muffins

  • 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

  • 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.

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