Chorizo & Saffron Muffins

Name: Chorizo & Saffron Muffins
Prep time: 12 h
Cook time: 1 h 20 min
Total time: 13 h 20 min
Yield: 1 loaf
Cuisine: Mexican
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

By Rainn Thomas
@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.

Rating:

★★★★★ 1 vote5

Comments:

2 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
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How to Make Chorizo & Saffron Muffins

Step-by-Step

In a skillet, saute' onions until caramelized.
Add water to the skillet and bring to a boil.
Add margarine, rice and chorizo to the water and continue to boil for 1 minute.
Cover, reduce heat and simmer for 20 minutes or until the water is absorbed.
Remove from heat and let rest until room temperature, then refrigerate overnight.
In a large bowl, cream together sugar and butter.
Add eggs, baking soda and sour cream until well mixed.
Add rice mixture and beat on medium until almost smooth.
Continue mixing and slowly add flour.
Add vanilla and mix well.
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
Let cool to room temperature and serve.