Hi
It has egg, sausage and cheese so I can’t argue this is great
additional to a brunch table.
I ate two warm and called it lunch on Saturday. The rest kept in
the air tight container as I can see by Sunday, when the boys are at home, it
will be gone.
I used to bake these savoury muffins when I was juggling between
my work and 2 young kids. I would make a
few varieties and freeze them. The boys
would eat it for tea break when they came back from school. They would take them out from the freezer and
heat it in the mini oven on their own.
Now they have grown up and these muffins are still their
favourite for tea break.
Happy Baking!
INGREDIENTS
250g Pre-mix flour, sifted
¼ tsp Salt
¼ tsp Dried thyme
¼ tsp Dried rosemary
¼ tsp Dried parsley [I use fresh parsleys since I have some]
¼ tsp Black pepper
1 Medium
size onion
300ml Milk
1 Egg
112g Canola oil [set 3 tbsp to saute onion]
230g Gouda cheese, shredded (set aside some for topping)
230g Pork sausage, cut
into small pieces
HOW TO MAKE
1)Pre-heat oven at 200°C.
2)Saute onions with oil for 3 to 5
mins or until tender.
3)In a large mixing bowl, combine
the dry ingredients – flour, salt, pepper and dried herbs. Stir in the gouda cheese.
4)In a smaller bowl, whisk together
the egg, milk and oil. Stir in sautéed
onion and sausages. Fold in the dry
ingredients, making sure all the bits are well coated.
5)Grease the holes of a muffin pan
or line with cupcake liners. Spoon the batter in the muffin pan about 2/3 full.
6)Top with the reserved cheese and
decorate with some leaf.
7)Bake at 200°C for about 22-25
minutes, or until the tops of the muffins are brown. Allow the muffins to cool
in the pan for about 10-15 minutes before transferring them onto a wire rack to
cool completely.
Hi Amy, it's been a long time I haven't baked savory muffins. These really look great and made me drooling to have some :)
ReplyDeleteHi Karen, nice to hear from you. Thanks!
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