These cheesy savory muffins with sausage meat were baked especially for my younger daughter. Alex came home in the middle of the week and, after a good night’s sleep, I prepared a very hearty brunch to help her recharge. She was going back to school the following day and I only had one day to pamper her.
I made a quick angel hair pasta, her favorite, and some savory muffins. I had two pieces of Vigan longganisa in the fridge that I thought I’d make good use of. Since sausage meat, tomatoes, basil and cheese go so well together on top of pizza, why shouldn’t they go together well in a muffin?
The experiment turned out so well that, later that day, Alex and her father were arguing as to who should get to eat the last two pieces. Speedy gave way to his bunso, of course. After all, he said, he already ate three whole muffins, one after the other. Do I need to mention that the muffins were terrifically good?
- 1/2 cup crumbled sausage meat (I used Vigan longganisa)
- 1/4 cup onion chopped
- 1/4 cup sweet basil leaves chopped
- 1/4 cup sun-dried tomatoes (the kind soaked in olive oil — like this), chopped
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons sugar
- 250 grams cheddar cut into half-inch cubes
- 1/2 cup cream
- 1 large egg
- Heat a non-stick pan on the stove, and the crumbled sausage meat and cook, stirring often, until lightly browned.
- Add the chopped onion and sun-dried tomatoes and continue cooking until the vegetables start to soften.
- Turn off the heat, stir in the basil leaves and butter. Stir just until the butter is melted. Leave to cool the mixture for about 10 minutes.
- Meanwhile, preheat the oven to 375F and line a muffin pan.
- In a bowl, stir together the flour, baking powder, baking soda, sugar and salt.
- In another bowl, lightly beat the egg and cream together.
- Pour the egg-cream mixture into the flour mixture. Stir just until combined.
- Fold the sausage meat mixture and cheese into the flour mixture.
- Divide the muffin batter among 8 holes of the muffin pan (see how to make uniform-sized cupcakes and muffins).
- Bake at 375F for 25 minutes.
- The muffins are best while hot when the cheese is soft and gooey. Be careful not to scorch your mouth though.
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