Quick Muffins with Cheese and Sausage
Baking and Desserts • American
Description
This recipe is great because it makes use of all the leftover snacks: stale pieces from the cheese platter, ends of smoked sausage, or unattractive chunks of pork loin, ham, and other deli meats. You can chop these up, mix them in any proportions, and add them to the muffin batter. Plus, this batter is perfect for a weary person in the morning after a feast: there's no need to wait for it to rise, baking takes less than half an hour, and the sour cream gives these savory muffins a delightful golden color and extraordinary tenderness.
Ingredients
- Wheat Flour 10 oz
- Baking Powder 1 tablespoon
- Cheese Spread 5 oz
- Chorizo 5 oz
- Green Peas 5 oz
- Sour Cream 10 oz
- Chicken Egg 1 piece
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Pumpkin seed oil to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Grate the cheese or cut it into pieces if using yesterday's sliced cheese.
Step 3
Dice the sausage into small cubes (the smaller the pieces, the better, especially for smoked sausage).
Step 4
Melt the butter and let it cool. In a bowl, combine the butter, egg, sour cream, a pinch of salt, and pepper to taste. Whisk thoroughly.
Step 5
In another bowl, mix the cheese, sausage, green peas, and sifted flour with baking powder.
Step 6
Combine the two mixtures and stir.
Step 7
Grease the muffin tins with butter (if using silicone molds or those with paper liners, you can skip this step), then fill them with the batter, filling each about 2/3 full.
Step 8
Sprinkle the muffins with seeds.
Step 9
Bake the muffins for 25 minutes in a preheated oven at 355°F, increasing the temperature to 430°F for the last 5 minutes.
Step 10
Allow the finished muffins to cool on a wire rack and serve with tea.
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