Chorizo Muffins using a Fagor
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a delightful fusion of cultures where the classic French madeleine meets the spicy charm of Spanish chorizo! These whimsical little cakes are not just a treat for your taste buds; they tell a story of culinary adventure. With a pinch of paprika and a hearty filling of chorizo and red peppers, every bite is a warm embrace of flavors. Legend has it that madeleines were invented by a young pastry chef in 1755 to impress the Duke of Lorraine. Little did he know that centuries later, they'd be charming palates around the world—now with a sassy twist! Perfect for brunch or as a cheeky snack, these madeleines will have you dreaming of sunny terraces and tapas parties. Bon appétit!
Ingredients
- 250 g Flour t55
- 10 g Baking powder
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 2 Eggs
- 120 g Milk
- 60 g Olive oil
- 100 g Chorizo
- 50 g Grated gruyère
Steps
Baking
- Preheat the oven at 180°C.
- Line a muffin tin with muffin liners.
Dry Ingredients
- Add 250 g of flour t55, 10 g of baking powder, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the preparation content.
Wet Ingredients
- Rinse the food processor bowl.
- 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 Mixture
- Transfer the content of the mixing bowl in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 100 g of chorizo, 50 g of grated gruyère in the food processor bowl.
- Gently fold the ingredients using a spatula.
Baking
- Transfer the content of the food processor bowl in a container.
- Fill each muffin liner about 2/3 full with the batter.
- Cook in the oven at 180°C.
- Check doneness with a toothpick.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve Warm.
