Friday, March 2, 2007

Chorizo Muffins

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.

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!)

dude, WHAT? is? THAT?

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.

Chorizo Muffins
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
3 eggs
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.

Chorizo Muffin


rachel said...

This seems so interesting! Chorizo reminds me of Spanish cuisine but the spices and yogurt seem like some Indian flavor too. I just happen to have some imported chorizo sitting in my pantry. I may try making these.

By the way, love your site. I added a link to it from my blog Rachel's Bite.

I was supposed to make pineapple muffins for this even but didn't have enough time. I still might make them for breakfast tomorrow though :)

deinin said...

Rachel, I'm not quite convinced by the texture of these; they were just a bit dense (but still very yummy). It may of course have something to do with the fact that I, um, didn't have as much baking powder as the recipe called for. Ooops.

And thanks for the link! Will reciprocate, and definitely try your steamed eggplant/miso thing.

Elena said...

Hi Mia I love the ingredients you've used in your recipe! And I really like pumpkin seeds in my breakfast or snack! I'm sure your cat loved it too! Thank you for your wonderful and beautiful contribution to Muffin Monday!

tiinu said...

I love chorizo! Cats can be such a pain hehehe.

deinin said...

Elena, thanks for hosting! I do believe I have at least three muffin recipes bookmarked that I NEED to make now...

Tiinu, I kind of want to throw chorizo in everything now.

Brilynn said...

Ha! My cat is also quite fond of getting in the way of important things like picture taking.

Chorizo muffins are genious! I will have to give them a try.

deinin said...

Brilynn, my cats are usually OK as long as fish isn't involved, but for some reason two of them REALLY liked these.

Chorizo makes anything fabulous. A bit like bacon, really.

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