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.
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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