So hungover and half awake on a Saturday morning I've been searching for a savory muffin recipe which sounds interesting. I have come accross the 'Cook Almost Anything Once' blog which had a recipe which took my fancy and low and behold I had pretty much all of the ingredients to make (if not with a minor substitution).
The Recipe - Chorizo and Piquilla Muffins from Cook Almost Anything Once
220 grams self-raising flour
2 teaspoons baking powder
150 grams potato, grated and squeezed to remove any excess moisture
120 grams chorizo, sliced
50 grams piquillo peppers, diced
100 grams Manchego, grated
1 egg
100mls milk, approx
fresh parsley, chopped
The Method
Prepare the chorizo:
You can either dice or slice the chorizo, in these I've used slices. Sauté the chorizo until crisp, then drain on paper towels to remove any excess fat. Cool before using.
Sift the flour and baking powder together into a large bowl. Add in the potato and toss it through the flour so it's evenly distributed. Next, add in the chorizo, pepper and manchego, being careful not to break them too much as you stir.
Whisk the egg and milk together and pour this into the dry ingredients - sprinkle over the parsley and then fold until the mixture has just incorporated.
Divide the mixture into 6 muffin cases, filling them about three-quarters full.
Bake in a preheated 170°C oven until golden and cooked through - about 20-30 minutes.
Recipe Taken from: http://cookalmostanything.blogspot.com/
I used a hot and spicy chorizo purchased from Re-Store an Italian Deli on oxford Street, I substituted the piquillo peppers with a standard red capsicum and used a vintage cheddar instead of the manchego. The muffins were light with delicous crispy topping and very yummy. Another successful recipe, although I think using the piquillo peppers would have given it a sweeter tatse.
You can either dice or slice the chorizo, in these I've used slices. Sauté the chorizo until crisp, then drain on paper towels to remove any excess fat. Cool before using.
Sift the flour and baking powder together into a large bowl. Add in the potato and toss it through the flour so it's evenly distributed. Next, add in the chorizo, pepper and manchego, being careful not to break them too much as you stir.
Whisk the egg and milk together and pour this into the dry ingredients - sprinkle over the parsley and then fold until the mixture has just incorporated.
Divide the mixture into 6 muffin cases, filling them about three-quarters full.
Bake in a preheated 170°C oven until golden and cooked through - about 20-30 minutes.
Recipe Taken from: http://cookalmostanything.blogspot.com/
I used a hot and spicy chorizo purchased from Re-Store an Italian Deli on oxford Street, I substituted the piquillo peppers with a standard red capsicum and used a vintage cheddar instead of the manchego. The muffins were light with delicous crispy topping and very yummy. Another successful recipe, although I think using the piquillo peppers would have given it a sweeter tatse.
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