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Chorizo and Bacon Muffins

Ingredients
12 muffins, 1 hour

200g of chorizo and bacon
2 eggs
80ml oil
150ml milk
250g flour for cakes
salt and oregano
cocktail sauce and rocket sprouts

Traditional
Turn on the oven at 180ºC.
Chop the chorizo and bacon and reserve.
With a wire rod, stir the eggs, oil, and milk.
Add the flour, salt and oregano and wrap with a spatula.
Finally, add the meat.
Distribute the dough through the paper pans and bring to the oven until it begins to brown.
Serve with cocktail sauce and rocket microgreens.

Bimby
Turn on the oven at 180ºC.
Chop the chorizo and bacon 3seg | vel3 and reserve.
Put eggs, oil and milk into the glass and set 2min | 37º | vel2.
Add the flour, salt and oregano and set 1min.
Finally, join the meats and wrap with a spatula.
Distribute the dough through the paper pans and bring to the oven until it begins to brown.
Serve with cocktail sauce and rocket microgreens.