chorizo & saffron muffins
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.
prep time
12 Hr
cook time
1 Hr 20 Min
method
Bake
yield
1 loaf
Ingredients
- 1 package 5oz saffron rice
- 1 package chorizo (mexican sausage, mild or medium
- 1/2 - vidalia onion, chopped
- 2 cups flour
- 1 cup butter
- 2 - eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1 teaspoon baking soda
- 2 tablespoons sour cream
How To Make chorizo & saffron muffins
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Step 1In a skillet, saute' onions until caramelized.
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Step 2Add water to the skillet and bring to a boil.
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Step 3Add margarine, rice and chorizo to the water and continue to boil for 1 minute.
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Step 4Cover, reduce heat and simmer for 20 minutes or until the water is absorbed.
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Step 5Remove from heat and let rest until room temperature, then refrigerate overnight.
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Step 6In a large bowl, cream together sugar and butter.
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Step 7Add eggs, baking soda and sour cream until well mixed.
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Step 8Add rice mixture and beat on medium until almost smooth.
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Step 9Continue mixing and slowly add flour.
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Step 10Add vanilla and mix well.
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Step 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
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Step 12Let cool to room temperature and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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