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Chorizo ​​and Piquillo Pepper Muffins

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Rate this recipe 4.6/5 (7 Votes)

Ingredients

  • 1.5 cups of flour
  • 2 eggs
  • 1 medium onion (finely cut)
  • 1 cup plain yogurt
  • 3-4 oz coarsely chopped chorizo
  • 1 large canned piquillo peppers
  • 1 pinch of Espelette pepper
  • salt Pepper

Details

Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 400 ° F.

Heat oil in a skillet to brown the finely cut onions with the chorizo.

Step 2

Cook for ten minutes then remove from heat. Cool slightly.

Step 3

Sift the flour into a large bowl. Stir in 2 eggs (lightly beaten), yogurt, chorizo​​, onion and chilli diced.

Step 4

Add salt (very slightly, the chorizo ​​is already salty) and pepper. Sprinkle some Espelette pepper (to taste).

Step 5

-After preparing evenly distribute the ingredients into muffin tins or loaf pan (your choice).
-Bake 15 to 20 minutes (check with a sharp blade, if it comes out clean, the bread is cooked).

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DEFAULT TITLE

  • Eggs
  • Sugar
  • Olive Oil
  • Milk
  • Flour
  • Baking Powder

METHOD

  1. Separate egg whites from yolk
  2. Whisk egg whites then add sugar, then set aside
  3. Put egg yolks in another bowl and whisk with sugar
  4. Mix  in olive oil and milk
  5. Add whipped egg whites and fold into mixture with a spatula
  6. Divide into two new bowls
  7. Pour cocoa powder into one bowl and vanilla extra into the other
  8. Put vanilla mixture into each well of muffin tin
  9. Add a smaller layer of the cocoa mixture.
  10. Keep layering then top with the smallest layer of vanilla
  11. Put in oven and bake for 25 minutes at 350 degrees
  12. Serve!

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