Sausage Muffins

Sausage Muffins

I’m taking you on a picnic with these sausage muffins. You know, I love savory cakes. It’s so good. So of course, they are essential for my picnics. But, I prefer them in muffins because they are easier to pack and eat. And also less time to cook, which is important when it’s very hot.

The charcuterie platter is also one of our essentials for having lunch on the grass. So I slipped pieces of sausage into my cake. It’s great ! Especially with the small pieces of candied tomatoes and more.

This is a very simple and quick recipe to make. And it will please everyone. And we don’t even have to go on a picnic. It is also ideal for lunch or dinner. With a salad, it’s a perfect meal.

You just have to be careful with the amount of salt. The sausage and cheese being salty, you can not put more in the dough. However, some sausages are very salty. Do not hesitate in this case to put a little less if you fear.
You can also make these muffins with chorizo. Again, it’s delicious.

Sausage Muffins:

2 eggs
100g of flour
1 heaped tsp baking powder
60g sunflower oil
60g milk
pepper
60 g grated cheese (Cantal, Comté, etc.)
90 g sausage
50 g candied tomatoes

Preheat the oven to 170°C, static heat.

Beat the eggs in a bowl.
Add flour and yeast. Mix without insisting.
Add oil and milk. Mix again without insisting.
Season and add the cheese, the sausage cut into small cubes and the candied tomatoes finely cut.
Mix just enough to incorporate the pieces into the batter.

Sausage Muffins

Place 6 cases in muffin tins, then pour the batter into each one.

Bake for about 20/25 minutes.

Sausage Muffins

To finish: in my oven, and I imagine that in others it’s the same, in rotating heat, the muffins do not swell straight. So I recommend static heat.

Always check for doneness with a wooden skewer.

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