I feel like I've been cannibalizing my favorite Finnish food mag, Glorian ruoka & viini, in this blog. The reason for this is that I've started to go through my hyoooge piles of cut-out recipes to transfer them to my computer where I can keep them organized, and, well, a lot of them are from Gloria, as the recipes tend to be inventive but not too fussy.
Such as this Chorizo Muffin.
Yes, muffin. By the time I got around to taking pictures, there was just one left, which was a bit of a pity, as one really expects muffins to come in quantities larger than one. A seasoned reader may also notice I had some other problems while photographing this, too:
(Anyone know how to edit out cat tails from food porn? How about cat heads? This wasn't intended to be a weekend cat blogging post!)
My favorite muffin is actually lemon poppyseed, but I haven't had one in years. Although now that I've started thinking about it this will probably need to be rectified like tomorrow. (Or maybe tonight. Lemon is good for a sore throat, right?) I'll probably find a fabulous new recipe from the roundup for the first-ever Muffin Monday, hosted by Elena.
adapted from Glorian ruoka & viini
makes 12 (can be halved, if you feel like halving an egg, which I did):
200 g chorizo, finely diced
3 tbsp chopped fresh parsley
1 tsp garam masala
½: tsp ground paprika
200 ml yogurt (the recipe calls for a cultured milk product called kermaviili - kesella in Sweden, but I don't think it exists in the US. I think you could use lowfat sour cream.)
50 ml olive oil
300 ml cornmeal
150 ml bread flour
2½ tsp baking powder
pumpkin seeds for decoration
If your chorizo is of the raw kind, saute it in a bit of oil. Season with parsley, garam masala, salt and paprika.
Whip the eggs, [cultured milk produce of choice] and olive oil in a mixing bowl. Mix flours and baking powder and sift into the egg mixture, fold to combine. Fold in the chorizo.
Spoon into muffin tins and sprinkle with pumpkin seeds. Bake at 200° C for 15 minutes. Serve warm.