Muffins recipe with sausage and cheese. Snack muffins with sausage and cheese

Muffins are a very popular type of baked goods in our fast-paced times. Any housewife can make muffins very quickly, having in her arsenal a proven recipe for dough and molds. I have both.

Sausage and cheese muffins are a lifesaver for me. Muffins are prepared very quickly and simply, from the products that are almost always available in the refrigerator, they turn out to be very satisfying, beautiful in section, ruddy on the outside and very tasty. Of course, the taste of muffins as a whole will depend on what types of sausages and cheese you use.

I prepare muffins with sausage and cheese for the festive table and serve them as hot appetizer... Such muffins are very good for a snack or for breakfast.

So, let's prepare all the products.

Let's make the muffin dough. To do this, beat the eggs in a bowl with a whisk, adding a pinch of salt.

Melt butter v microwave oven and add butter to the eggs, pour in the milk and mix everything well liquid ingredients.

In an oversized bowl, combine the flour and baking powder.

Add liquid ingredients to flour and knead the dough well.

The consistency of the dough is like thick sour cream.

Cut the sausage into small pieces.

Cut two-thirds of the cheese into cubes, rub one part of the cheese on a medium grater.

Put the sliced ​​sausage and cheese into the muffin dough. Chop parsley and dill also very finely and add to the rest of the ingredients.

IMPORTANT: from personal experience, I will say that you should not add salt to the dough, since usually cheese and sausage are already salty.

Using a spoon, spread the dough in portions into molds. Fill two-thirds of the pan in height, as the muffins will increase in size during the baking process. We send the form with muffins to the oven, preheated to 170 degrees C, for 25-30 minutes.

We take out the finished muffins from the oven, let them cool a little in the mold and then easily take them out of the mold.

We serve muffins with sausage and cheese hot for tea-coffee, as a snack, and for children - with milk for breakfast.

Bon Appetit!

Ham and Cheese Muffins are one of the many variations on small filled muffins. For of this recipe it does not take a lot of time and food, but the result is very tasty, so you want to cook muffins over and over again.

About the dish

Muffins with cheese only at first glance seem to be another newfangled phenomenon with an unclear name, but they are nothing more than ordinary filled muffins. Their history begins not at all in the 21st century, but in medieval England. Then muffins were the usual breakfast of aristocrats. Now they are served in almost any cafe and restaurant, but muffins can be made with great success at home.

The versatile recipe allows you to experiment with mini cupcake fillings. Cheese muffins with ham can be served as light snack or a snack, make them a self-service breakfast.

There are several secrets to the sausage and cheese muffin recipe that will help make them even tastier. The dough for muffins is much lighter than for muffins, you need to knead it differently. The liquid and dry ingredients are always mixed separately, then the liquid is poured into the dry base, everything is thoroughly, but quickly and gently mixed. It is important not to disturb the structure of the dough so that it later easily rises and is fluffy. The longer the mass is kneaded, the tighter and tougher it will turn out in finished form.

To make ready-made ham muffins easier to remove from the mold, it must be greased with butter and filled with dough only 2/3, otherwise the dish will rise and go beyond the edges of the mold. They need to be baked at a constant temperature without opening the oven, especially for the first 10 minutes. So the dough is guaranteed to rise and not fall off. There should be more liquid products in the recipe than dry ones - this makes muffins with cheese dietary and more "wet". Detailed recipe muffins with ham and cheese will help you get everything right and prepare a delicious dish.

Muffins are portioned quick baking which is why they are so often prepared for breakfast. They are very similar to the familiar muffins, but the process of making them is much simpler. The fact is that the muffin dough is kneaded for literally 5 minutes - it should remain a little lumpy.

Usually muffins are sweet treats. The most famous representatives of this family are blueberry, chocolate and vanilla. But there are also savory, so-called snack muffins. They are prepared with cheese, ham, sausages, tomatoes, olives and many other savory ingredients. This makes them great for festive table as a snack, for all kinds of buffets, picnics, and just like lung option lunch at work.

We suggest preparing a basic version of snacks muffins - with cheese and boiled sausage. The highlight is the caramelized bacon slice on top. It turns out very appetizing!

Ingredients (for 12 medium muffins)

• 1 cup flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 180 ml milk
• 100 ml vegetable oil
• 1 egg
• 120 grams of cheese
• 100-120 grams of cooked sausage (or 2 sausages)
• 2 strips of smoked bacon or brisket

Preparation

The essence of making muffin dough is that first dry ingredients are mixed, then liquid ingredients, and only then they are combined with each other. At the very end, the filling is added to the dough.

So, combine the flour, salt, sugar and baking powder in a deep bowl.

In another bowl, whisk milk, butter and egg together.

Pour the liquid portion into the flour and stir quickly. The dough shouldn't be smooth, so don't stir it for a long time. Make literally 10 strokes with a spoon or whisk.

Cut the sausage with cheese into small cubes and send them to the dough.

Stir the dough to distribute the filling evenly. Divide the dough into the tins, filling them almost to the top.

Cut the bacon into 12 small pieces.

Place the bacon slices on top of the muffins, slightly melting them into the dough. And now little trick: Sprinkle bacon on top with a pinch of sugar. In the oven, this sugar will melt and help the bacon to caramelize. The slightly sweet taste will contrast with the rich, salty dough.

step by step recipe with photo

Rosy muffins with sausage and cheese not only delight the eye with their elegant corrugated barrels, they are amazingly tasty and are great alternative ordinary sandwiches, especially topical in the fresh air, on the road. They are compact and due to their stable appetizing crust never fall apart.

Each miniature cupcake can be a real edible gift. By placing a surprise inside in the form of a spicy olive or a star of pickled carrots, a salted nut, you can arrange a funny joke, an exciting game with children at a picnic, or keep them busy during tiring journeys.

Ingredients

• kefir 150 ml
• chicken egg 2 pcs.
• salt 1 tsp
• soda 0.5 tsp.
• baking powder 0.5 tsp.
• wheat flour 150 g
• sausage 80 g
• hard cheese 50 g
• vegetable oil 2 tbsp. l.

Preparation

1. To prepare mouth-watering muffins, you will need kefir of any fat content, and the more sour it is, the more magnificent it will turn out ready-made baked goods... Pour kefir into a deep container for kneading the dough. Add baking soda and stir immediately. Leave aside for 8-10 minutes for the sour kefir to react with the baking soda. Small bubbles will appear on the surface.

2. Enter the eggs. Pour in salt, pour in vegetable oil... Stir with a spoon until smooth. When kneading such a dough, you do not need to use a mixer.

3. Sift flour. Mix with baking powder. Stir the mixture into the dough with a spatula or spoon. The dough turns out to be thick.

4. For more flavorful prepared muffins, use smoked or dry-cured sausage. Cut it into small cubes. Slice the cheese as well. Add cheese and sausage to the dough and stir in until evenly distributed.

5. Distribute the dough almost to the top of the tins. Preheat oven to 180 degrees. Bake for 25-40 minutes.

6. Cupcakes are ready. Cool and serve.

Pour into a container of suitable size required amount kefir.

Kefir can be easily replaced with liquid sour cream or natural yoghurt without additives.

Next, beat in an egg and pour in vegetable oil. Mix until smooth with a wooden spoon.


Sift flour into a separate bowl, add baking powder and salt, mix thoroughly. Add flour mixture to kefir and stir with a wooden spoon until the components are combined. It is not necessary to achieve thorough kneading of the dough.


Grate hard cheese on a fine grater.

Peel and rinse red onions cold water and chop finely.

Cut the sausage into small cubes.

Add the chopped ingredients to the dough and stir with a spoon, trying to distribute them evenly in it. Let the dough stand for 15-20 minutes.

Red onions can be replaced with green ones or just onions.

Boil eggs. To do this, place them in a small saucepan, pour cold water (the water level should be about 5 cm higher than the tops of the eggs), add salt and put on fire. After boiling the water, reduce the heat to minimum and cook the eggs without a lid for about 7-8 minutes. Then drain the water and pour cold water over the eggs to cool. Peel the eggs.

To easily peel an egg, you need to firmly tap each end with a spoon. Begin peeling at the wide end, there is an air pocket, and once you remove it, it will be very easy to peel off the egg by removing the shell along with the film.

Fill 1/3 of the prepared dough in silicone muffin baking tins. In the center, put on the egg with the wide end down, sinking them a little into the dough.

If there are no small chicken eggs, if desired, you can use quail.

Cover the eggs with the dough, filling the molds almost to the brim.

Attention!

It took me about 80 grams of dough for one mold.

Wash red tomatoes, dry and cut into round slices about 5 millimeters thick. Place the tomato slices on top of the dough and sprinkle lightly with sea salt.


Bake the muffins in an oven preheated to 180 degrees for about 30 minutes, until tender and browned.

Cool the baked muffins to a warm state directly in the tins, and then remove and place on a dish.


Serve pastries to the table. Bon Appetit!