step by step recipe with photo

Rosy muffins with sausage and cheese not only delight the eye with their elegant corrugated barrels, they are surprisingly tasty and are an excellent alternative to ordinary sandwiches, especially relevant in the fresh air, on the road. They are compact and thanks to a stable appetizing crust they 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 an asterisk of pickled carrots, a salted nut, you can arrange a funny prank, an exciting game with children on 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.

Cooking

1. To prepare delicious cupcakes, you will need kefir of any fat content, and the more sour it is, the more magnificent the finished baking will turn out. Pour kefir into a deep container for kneading dough. Add baking soda and stir immediately. Leave aside for 8-10 minutes so that the sour kefir reacts with soda. Small bubbles will appear on the surface.

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

3. Sift the flour. Mix with baking powder. Stir the mixture into the dough with a spatula or spoon. The dough becomes thick.

4. To make ready-made cupcakes more fragrant, use smoked or dry-cured sausage. Cut it into small cubes. Also cut the cheese. Add cheese and sausage to the batter and stir until evenly distributed.

5. Divide the dough into molds almost to the very top. Preheat oven to 180 degrees. Bake for 25-40 minutes.

6. Cupcakes are ready. Cool down and serve.

Ham and cheese muffins are one of the many variations of small cupcakes with filling. This recipe does not require a lot of time and products, but the result is very tasty, so you want to cook muffins again and again.

About the dish

Cheese muffins only at first glance seem like another newfangled phenomenon with an obscure name, but they are nothing more than ordinary cupcakes with filling. 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 cupcakes can be prepared with great success at home.

The universal recipe allows you to experiment with toppings for mini-cupcakes. Cheese muffins with ham can be served as a snack or snack, make them a breakfast in their own right.

There are a few secrets in the sausage and cheese muffin recipe that will help make them even tastier. The dough for muffins is much lighter than for cupcakes, you need to knead it differently. 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 subsequently rises easily and is lush. The longer the mass is kneaded, the more tight and rigid it will turn out in finished form.

To make ready-made muffins with ham 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. You need to bake them at a constant temperature without opening the oven, especially the first 10 minutes. So the dough is guaranteed to rise, will not fall off. There should be more liquid products in the recipe than dry ones - this makes cheese muffins dietary and more “moist”. A detailed recipe for ham and cheese muffins will help you do everything right and prepare a delicious dish.

Muffins are a very popular type of baking these days. Any housewife can make muffins very quickly, having a proven dough recipe and molds in her arsenal. I have both.

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

I make muffins with sausage and cheese for the holiday table and serve them as a hot appetizer. These muffins are very good for a snack or for breakfast.

So, let's prepare all the products.

Prepare the muffin batter. To do this, beat the eggs in a bowl with a whisk, adding a pinch of salt.

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

In a larger bowl, mix flour and baking powder.

Add liquid ingredients to flour and mix 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.

We spread the chopped sausage and cheese into the dough for muffins. We also chop the parsley and dill very finely and add to the rest of the ingredients.

IMPORTANT: I’ll say from personal experience that you shouldn’t add salt to the dough, because usually cheese and sausage are already salty.

Using a spoon, spread the dough portionwise into the molds. Make sure to fill two-thirds of the way up as the muffins will expand during baking. We send the form with muffins to the oven, heated 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 and coffee, as a snack, and for children with milk for breakfast.

Bon appetit!

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

Usually muffins are a sweet treat. The most famous representatives of this family are blueberry, chocolate and vanilla. But there are also unsweetened, so-called snack muffins. They are cooked with cheese, ham, sausages, tomatoes, olives and many other unsweetened ingredients. Thanks to this, they are great for a festive table as a snack, for all kinds of buffets, picnics, and just as an option for a light lunch at work.

We offer to cook the basic version of snack muffins - with cheese and boiled sausage. The highlight is the caramelized bacon slice on top. It turns out very appetizing!

Ingredients (for 12 medium sized muffins)

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

Cooking

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

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

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

Pour the liquid part into the flour and mix quickly. The dough should not be smooth, so do not stir it for a long time. Make literally 10 movements with a spoon or whisk.

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

Stir the dough so that the filling is evenly distributed. Divide the dough between the molds, filling them almost to the top.

Cut the bacon into 12 small pieces.

Lay the bacon slices on top of the muffins, pushing them slightly into the batter. Now for a little trick: sprinkle the top of the bacon with a pinch of sugar. In the oven, this sugar will melt and help the bacon caramelize. A slightly sweet taste will contrast with the rich salt dough.