CORNMEAL STUFFIN MUFFINS
8 ounces Chorizo, sauteed, to a mealy texture, cooled
1 cup unbleached white flour
1 cup cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 Consorzio Cilantro oil, or salad oil
2 large eggs
Kernals from 2 ears corn, uncooked
1/4 cup fresh cilantro leaves, chopped
Preheat the oven to 400 degrees. Lightly oil a muffin pan.
Crumble the sausage into a hot skillet. Cook through, remove to paper toweling to drain and cool.
Blend together the flour, cornmeal, baking powder and salt in a mixing bowl. Make a well in the center
Whisk together the milk, oil and eggs in another bowl. Stir in the corn kernals. Pour this wet mixture into the well and gradually stir the dry into the dry ingredients mixing only long enough to just blend them together. Fold in the chorizo and cilantro.
Divide the batter among the molds. Bake for 20 minutes, until the muffins are puffed, firm, and lightly browned.
Yield: 15 muffins