Quick muffins with cheese and sausage
8 servings
40 minutes
The recipe is good because all the snack illiquid items will do: pieces of a cheese plate that have dried out on the table, "butts" of smoked sausage or unsightly pieces of carbonade, ham and other basturma. All this can be cut , mixed in any proportions and added to the muffin dough. And the dough in this recipe is just the kind that a tired person from a feast can handle in the morning: you don't have to wait for it to rise, it takes less than half an hour to bake, and the sour cream gives these snack muffins an appetizing blush and extraordinary tenderness.
1
Prepare all the ingredients.
2
Grate the cheese or cut it into pieces if using yesterday's slices.
- Cheese: 80 g
3
Cut the sausage into small cubes (the smoked one should be cut as small as possible).
- Sausage: 150 g
4
Melt the butter and let it cool. In a bowl, combine the butter, egg, sour cream, a pinch of salt, and pepper. Mix thoroughly with a whisk.
- Butter: 60 g
- Chicken egg: 1 piece
- Sour cream: 350 g
- Salt: to taste
- Ground black pepper: to taste
5
In another bowl, mix cheese, sausage, green peas, sifted flour with baking powder.
- Cheese: 80 g
- Sausage: 150 g
- Green peas: 80 g
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
6
Combine the two mixtures and stir.
7
Grease the muffin molds with oil (if using silicone or paper liners, greasing is not necessary), fill them with batter, filling to 2/3 full.
8
Sprinkle the muffins with seeds.
- Pumpkin seeds: to taste
9
Bake the muffins for 25 minutes in a preheated oven at 180 degrees, increasing the temperature to 220 degrees for the last 5 minutes.
10
Cool the ready muffins on a rack and serve with tea.