Chorizo and carrot muffins

for 4 people

INGREDIENTES
• 100 grams of chorizo
• 1 Grated carrot
• 100 grams of cream cheese
• 6 Spoons (soup size) or milk
• 1/2 teaspoon of curry
• 130 grams of flour
• 2 Eggs
• 2 Spoons of yeast and of grated Parmesan cheese
• 1 Teaspoon of olive oil
• Thyme, oregano, and salt

FOOD PREPARATION
Preheat oven to 180 C. We dice and cut the chorizo into very small pieces, beat the egg with the cream cheese, add the chorizo to the mix, and the oil, the carrot, oregano, curry and salt. Then, add the flour (sifted with yeast) and mix everything very well.
Add the spoonfuls into the mini muffin pan without filling to brim, and sprinkle with the grated cheese.
We bake during 20 minutes at 180 C, poke with toothpick to verify that muffins are ready and allow to cool off.