Mini Corn Muffins with Chorizo

Votes: 2

Time: 40 min.
Complexity: easily
Quantity: 24 mini sausages in dough

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 222, total fat 14 G., saturated fats 4 G., proteins 9 G., carbohydrates 14 G., fiber 1 G., cholesterol 54 mg, sodium 412 mg, sugar 3 G.

These bite-sized miniature sausages in batter will be a hit at your next family gathering. This recipe eliminates the need to wrap each sausage in batter, making them super convenient and hassle-free. They're baked in a mini muffin tin. Pour the corn muffin batter into the muffin cups, top with a slice of grilled chorizo (Mexican, not Spanish), and bake. The green onions and cayenne pepper in the muffins will complement the corn flavor and pair beautifully with the spicy chorizo.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cooked Mexican chorizo sausages (about 350 g)
1 tbsp. vegetable oil
0.5 cups yellow corn flour
1/4 cup premium flour
2 teaspoons of sugar
0.5 tsp baking powder
1/8 tsp baking soda
1/4 tsp cayenne pepper (optional)
1 large egg
3/4 cup sour milk or kefir
3 green onions, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chorizo sausage, corn flour, eggs, sour milk, kefir, ground cayenne pepper, green onions

Cooking the dish according to the recipe:

Preheat oven to 350°F (190°C) and spray a 24-cup mini muffin pan with cooking spray.
Slice the chorizo into 24 1/2-inch-thick slices. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until the sausage pieces are golden brown, about 3 minutes. Transfer to a paper towel-lined plate and let cool.

Meanwhile, in a large bowl, combine the cornflour, wheat flour, sugar, 1/2 teaspoon salt, baking powder, baking soda, and cayenne pepper. In another bowl, beat the egg with the sour milk, then add the flour mixture along with the green onions and knead into a batter. It will be runny, like pancake batter.
Spread the batter into the prepared muffin tin, filling each cup halfway. Place a piece of chorizo in the center of each cup. Bake until golden brown and set, about 12 minutes. Let cool for 5 minutes, then remove from the tin.

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