Not only was our Despana Basket an amazing assortment, there was a generous portion of each item, enough for us to really experiment with. I was sitting here trying to figure out what else I could make with all these great ingredients and I decided on savory muffins: Chorizo Manchego Olive Corn Muffins.

Chorizo Manchego Olive Corn Muffins
~makes 24

  • 1/2 cup butter, melted
  • 3/4 cup white sugar
  • 4 eggs
  • 1 can (15 oz) cream style corn
  • 1/4 cup chopped pimiento stuffed green olives
  • 1/2 cup chopped chorizo
  • 1 cup shredded Manchego
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt

1. Preheat oven to 350 degrees F (325 degrees F for convection) and line muffin tin with papers.
2. In a large bowl, beat together butter and sugar. Add one egg at a time, beating after each addition.
3. Mix in cream-style corn, olives, chorizo, and Manchego.
4. In a seperate bowl, stir together flour, cornmeal, baking powder, and salt. Stir the dry mixture into the wet mixture until even.
5. Spoon into 24 muffin cups, roughly 4/5 full. Bake for 22-25 minutes or until a toothpick comes out dry.

Bitten Muffin 2

While they were baking, I sat around nervously like someone waiting for a newborn. Would these babies be soft with a nice crumb? Would the flavors work together? Yes! Yes! It was awesome! Lon and I are each guilty of eating two around midnight, last night. =/

posted by jessica at 08:55 AM Filed under Inventive, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.