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INGREDIENTS FOR 12 MUFFINS
6 oz. sourdough bread, cubed
4 oz. dried Shiitake mushrooms
Juice of 1 orange
2 fresh chorizos
2 tbsp olive oil
1 red onion, chopped
3 garlic cloves, chopped
1 y ½ cups vegetable stock (broth)
4 eggs
3 oz Comte cheese, cubed
2/3 cups dried cranberries
sea salt and pepper, to taste
cooking spray
2 tbsp. chopped parsley
METHOD
Put the bread in a baking pan and toast in the oven at 350F until golden brown, 5 to 7 minutes. Reserve.
Put the shiitake in a bowl and cover with hot water and the orange juice, let them stand for 20 minutes until they are tender. Drain and cut in halves. Put the chorizos in a pot covered with water, prick with a fork and boil at medium heat for 10 minutes. Cool and cut in small pieces. Set apart.
Heat the olive oil in a frying pan, cook the onion and garlic until tender, 4 to 5 minutes.
In a big bowl mix the bread, the shiitake mushrooms , the vegetable stock, the eggs, the cheese, the cranberries, salt and pepper.
Divide the mixture into 12 oiled muffin molds . Cook in the oven at 350F for 30 minutes until golden and stiff.