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Muffins with chorizo ​​and poppy seeds

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Ingredients for 1 servings:

  • 2 eggs, size M
  • 6 tbsp rapeseed oil
  • 225 ml milk
  • 300 g wheat flour type 405
  • 1 packet of baking powder
  • 100 g Parmesan, freshly grated
  • 130 g chorizo, cut into small cubes
  • 1 tbsp, heaped poppy seeds
  • 1 tsp caraway seeds
  • some salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

very tasty breakfast muffins for a 12-cup muffin tin

Preheat oven to 180°C (top/bottom heat). Sift flour with baking powder. Beat eggs with oil and milk. Mix in Parmesan cheese and flour. Add sausage, poppy seeds, and caraway seeds and mix well. Season with salt and pepper. Divide evenly among 12 muffin tins. Bake the muffins in the preheated oven on the middle rack for about 25 minutes until golden brown. Cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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