Chorizo, saffron and Manchego muffins

Name: Chorizo, saffron and Manchego muffins
Yield: Makes 24 miniature muffins
Ingredients: 75 g / 3 oz / ¾ cup Manchego, grated; 3 eggs; 225 ml /8 fl oz / 1 cup buttermilk; 1/20 g / 25 saffron threads, soaked in 1 tablespoon boiling water; 350 g / 12 oz / 3 cups self-raising flour; ½ teaspoon baking soda; ½ teaspoon salt; 50 g/2 oz/3 tablespoons chorizo, diced; 1/20 g / 25 saffron threads, soaked in 1 tablespoon boiling water; 5 tablespoons melted butter or sunflower oil; 5 tablespoons melted butter or sunflower oil

Preparation info

Makes
24
miniature muffins

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

Here is another version, perhaps to accompany an aperitif with a Spanish flavour.

Ingredients

350 g / 12 oz / 3 cups self-raising flour
½

Side dish
Snack
Baking

Method

Grease and flour a tray of 24 miniature muffin cups. Sift the dry ingredients together and then stir in the cheese and chorizo. Beat the eggs and the buttermilk and add them, together with the saffron infusion. Stir the wet and dry ingredients together quickly. Spoon the mixture into the prepared muffin tray or paper cases and bake in a preheated oven at