Preheat oven to 400 degrees F.
Spray 2 mini-cupcake pans with nonstick spray.
In a medium sauté pan over medium-low heat, crumble and cook chorizo and onion until no pink color remains in the sausage. Drain on paper towels and let cool. In a large bowl, combine cornmeal, flour, vanilla powder, cayenne pepper, pepper and salt with a whisk until well combined. Then add milk, canola oil, and egg; whisk to combine. Fold in the drained sausage.
Fill muffin cups 2/3 way full and bake 13-15 minutes until lightly browned. Let cool slightly in pan, remove and serve warm with Sweet Vanilla Aioli.
Combine all ingredients and serve with Sausage Puffs.
Preheat oven to 200 degrees C.
Spray 2 mini-cupcake pans with nonstick spray.
In a medium sauté pan over medium-low heat, crumble and cook chorizo and onion until no pink color remains in the sausage. Drain on paper towels and let cool. In a large bowl, combine cornmeal, flour, vanilla powder, cayenne pepper, pepper and salt with a whisk until well combined. Then add milk, canola oil, and egg; whisk to combine. Fold in the drained sausage.
Fill muffin cups 2/3 way full and bake 13-15 minutes until lightly browned. Let cool slightly in pan, remove and serve warm with Sweet Vanilla Aioli.
Combine all ingredients and serve with Sausage Puffs.
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Powder
Pure Lemon Extract
