Chorizo Muffins using a Thermomix
(5)
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Introducing the Chorizo Muffin: a delightful fusion of flavors that will make your taste buds tango! Originating from the vibrant culinary traditions of Spain, where chorizo reigns supreme, these savory muffins are not your average breakfast fare. With rich Comté cheese melted into the mix, a hint of green olives for that unexpected twist, and the bold kick of spicy chorizo, these muffins are as versatile as they are delicious. Perfect for brunch, a snack, or even a cheeky midnight treat, they promise to elevate any meal to gourmet status. Fun fact: the Spanish often enjoy chorizo with a glass of red wine, but we won't judge you if you pair these muffins with your favorite morning coffee instead!
Ingredients
- 250 g Flour t55
- 2 Teaspoon(s) Baking powder
- 2 Eggs
- 120 g Milk
- 60 g Olive oil
- 100 g Chorizo
- 75 g Grated gruyère
Steps
Baking
- Preheat the oven at 180°C.
Dry Ingredients
- Add 250 g of flour t55, 2 teaspoon(s) of baking powder in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content.
- Rinse the food processor bowl.
Wet Ingredients
- Add 2 eggs, 120 g of milk, 60 g of olive oil in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Final Mix
- Transfer the content of the bowl in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Cut into dices, and add 100 g of chorizo in a mixing bowl.
- Grate, and add 75 g of grated gruyère in the mixing bowl.
- Mix the content of the mixing bowl by using the spatula in the food processor bowl.
Baking
- Fill muffin molds with the mixture.
- Cook in the oven at 180°C during 20min.
- Check if a toothpick inserted into the center comes out clean. If not continue to cook for 5 more minutes
- Let cool slightly before serving.
- Serve Warm.
