Spanish Chorizo Muffins: 2 in 1

I want to share with you one of my all-time favorite recipes - muffins with Spanish chorizo. The muffins are full of flavor. It's easy, fast and very tasty. You can cook these muffins at the beginning of the week for a breakfast on the go.

Chorizo refers to a spicy pork sausage that's sealed in a casing made of animal intestines. There are different types of chorizo. Mexican chorizo is made with fresh pork, Spanish chorizo uses smoked pork and fat, it is seasoned with pimentón - a smoked paprika. Spanish chorizo is generally classed as either spicy or not spicy, depending upon the type of pimentón used. You can use any fully cooked meat instead Spanish chorizo, for example taco meat, ham, chopped up hamburger patties. But I prefer Spanish chorizo, because it gives the muffins an original and delicious taste.

By adding parsley and garlic to the dough, you get muffins with a slightly different taste - 1 recipe for muffins with 2 flavors.

40 g Spanish chorizo, if you do not like spicy food, then use not spicy chorizo

1 egg

25 ml milk

25 ml olive oil

50 g flour

15 g grated cheese, preferably Gruyère cheese

1/2 tsp baking powder

25 g parsley

2 cloves garlic (or 2 young garlic)

1 pinch of salt

1 pinch of ground pepper

Chop the parsley leaves and garlic finely (I used young green garlic).

Remove the skin from the chorizo. Cut it into small dices.

Preheat the oven to 180° C.

When making dough for muffins always mix wet and dry ingredients separately.

Stir the egg, olive oil and milk.

In another bowl mix flour and baking powder.

Mix liquid and dry ingredients: gradually add flour to the liquid ingredients and stir well.

Add grated cheese, chorizo, salt (very little salt, as the chorizo is already salty) and pepper. Mix well.

Grease 6 molds of a muffin tin or line with paper cases (since I used spicy chorizo, I made 7 small muffins). When baking muffins that you plan to take with you, use cupcake liners (to make the muffins more portable).

Distribute half of the dough among 3 muffin cases. This will be muffins with the first taste - chorizo cheese muffins.

Add chopped parsley and young garlic to the remaining dough and stir well.

Distribute the dough among 3-4 muffin cases. This will be muffins with the second taste - chorizo muffins with parsley.

Bake the muffins till golden brown about 25 minutes.

Let the muffins cool a bit before unmolding.