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Chinese Sausage and Cheese Muffins

Posted by c5 on 2009.09.24 at 14:37
Current Location: near an ashtray
food mood: head-achey
ambient noise: the neighbour's barking dog
Tags: , , , ,
It's been a while since I've updated this blog. I won't make excuses. Life simply took me elsewhere.

But I'm back, bearing the recipe for the best savoury muffins you will ever bake and taste. A c5 original that you can borrow, steal, modify and claim as your own. Or, if you're a friend, you can ask me to bake you a batch. JA requested a batch of these yummy babies for when we meet up on Saturday for lunch. The last time I baked this was around the time JA was finishing up his final paper for his MBA (in fact, I don't think that he would have successfully earned his degree without these muffins. But don't tell him that.) 4 years ago, I think. I had to look for my recipe notes for this one, and I'm posting it here so I can throw away those fairly dirty post-its.

So here goes:

Materials:
Chinese Sausage (4 links about 4.5 inches long, 2 inches in diameter, chopped into .5 cm pieces)
Sharp cheddar cheese (1 cup, grated)
Plain white flour (1.5 cup)
Yellow cornmeal (1 cup)
Baking powder (1 tablespoon)
Sugar (1 tablespoon)
Eggs (2 large ones)
Milk (1.5 cup)
About 2 tablespoons of oil
Unsalted butter for greasing

Tools:
Frying pan
2 mixing bowls
Sputala
Whisk
Cheese grater
Measuring spoons
Measuring cups
Sifter / a fine strainer
Muffin pans (greased with butter and then dusted with flour)
Oven (pre-heated to 200 c or 400F)

Procedure:

In a hot frying pan with oil, cook the chopped up bits of sausagefor about 5 minutes. Drain on kitchen towels and then set aside.

In one mixing bowl, sift together the flour, cornmeal, baking powder and salt. In the other bowl, whisk the egg, sugar and milk together until well blended. Add the flour / cornmeal / salt to the egg / sugar / milk bowl, and mix until well-blended. Mix in the cooled bits of sausage and the grated cheese.

Pour the batter into the greased and dusted muffin pans (just 'til about the pans are 2/3 filled).

Bake for 15 - 20 mins, depending on the size of the muffins. It's ready when you insert a toothpick in the centre and it comes out clean. Then remove from the oven and cool for about 5 mins before you take the muffins out of the pans to cool completely.

This recipe will make about 16 medium-sized muffins.

And then you brew some green tea and then enjoy :-)


Comments:


mucn
servings mucn at 2012-07-22 06:48 (UTC) (Link)
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