Tonight is leftover night. I had some soup leftover from Saturday and wanted to pair something savory with it. I had some chorizo sausages in the fridge so I thought a savory muffin sounded pretty good. Feel free to have this for breakfast. Chris’ coworkers always do whenever I make savory muffins. 🙂
- 6 ounces of cooked chorizo sausages, casings removed and diced
- 1/2 of a medium onion, chopped
- 1/4 teaspoon of olive oil
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 teaspoon of fresh thyme, stripped and chopped
- 2 generous handfuls of sharp cheddar cheese plus extra for sprinkling
- 3 eggs, lightly beaten
- 1/3 cup of milk
- 1/3 cup of olive oil
- 1/2 cup of white wine (I used a white Rioja)
In a small pan over medium high heat combine olive oil, onions and sausages. Sauté until onions are translucent. Set aside and let it cool.
Preheat the oven to 350 degrees F. Line baking cups in the muffin pan.
In a large bowl whisk flour, baking powder, salt, pepper, thyme, cheese and sausage mixture.
In a medium bowl whisk eggs, milk, olive oil and white wine.
Fold in the wet ingredients into the dry ingredients using a rubber spatula.
Spoon the batter into the lined muffin cups and bake for 20 minutes or until the cake tester/toothpick inserted into the center comes out clean.
Transfer muffins to cooling rack. This can be served warm or at room temperature.