Recipe for the Week – Cheese and Sausage Muffins

5:59:00 pm

Even before baking cupcakes, I have always wanted to bake muffins. It might have something to do with a little book my Mom had, ‘Scones, Muffins and Teacakes’ from Hawthorn Mini Series. It sounded like the easiest thing to do – mix the dry ingredients together, mix the wet ingredients together and stir them together lightly with a fork.

But try as I may, they always turned out doughy and tough. It took quite a few attempts to learn to stop my enthusiastic overmixing J. Master that and you’re done!!

These muffins are adapted from a recipe in the same book mentioned above. They are the savory kind, and perfect for breakfast J.

What you’ll need: (makes 14-16 muffins)

1 ¾ cups plain flour

2 ½ tsp baking powder

½ tsp salt

1 tbsp caster sugar

1 cup grated Cheddar cheese

½ cup chopped sausages

½ tsp Italian herbs seasoning

1 egg, at room temperature

¾ cup milk

1/3 cup unsalted butter, melted

What you’re going to do:

1. Preheat oven to 200° C and grease the bottoms of your muffin cases/tray.

2. Sift together the flour, baking powder, sugar and salt in a large bowl.

3. Stir in the cheese, sausage and herbs.

4. In another bowl, beat the egg, add the melted butter and milk and mix well.

5. Add the wet mix all at once to the dry mix and stir gently with a fork till all the dry ingredients are just moistened. Leave the batter as lumpy; DO NOT whisk or make it smooth.

6. Spoon batter into muffin cases, filling two thirds.

7. Bake for 20-25 minutes till golden brown.

8. Remove at once and cool on a wire rack. Serve warm.

Now wasn’t that easy?? No need to get out the whisk or electric beater or anything. Mix dry, mix wet, mix wet into dry and bake. That’s it.

Now just a few notes:

1. Do not grease the sides of the muffin cases, grease only the bottoms.

2. Do not over mix, just make sure there are no dry bits left – and use a fork to ensure minimal stirring.

No over mixing leads to light, airy muffins that are nice and soft inside.

Muffins are supposedly more ‘bread-like’ than ‘cake-like’, which is why they feature at breakfast. Though, of course there are several controversies regarding the matter J.

Source

These muffins are great to eat on their own, or with some tomato ketchup or with simply more cheese J. Also good for kids’ tiffins or an on-the-go brekkie!

You can skip the sausage for a vegetarian version. I love the sausage-cheese combo and can gobble up several in one go!!

This recipe is a participant in the ‘ONLY’ Continental Cooking Event at Raksha’s Kitchen which also features a giveaway by Pari of Foodelicious!!

Fab

Welcome! I am Fab - work from home Mom and lover of good books, chocolate, music and movies (not in that order!). In my free time, you'll find me here, talking about everything under the sun!