Brunch Bites: Savory Muffin Review

Borrowing a friend's favorite cooking magazine, I had to try this muffin recipe. It was one of the Runners-up in the 2008 contest.

I always make some sort of brunch item for Saturdays and was intrigued by the author's assertion: “These muffins make a meal on their own.” And they are very good, although a bit too greasy [must be the sausage, duh!]. They stored well, and I loved the chewy, hearty texture enhanced by the pepper and onion. One could easily add ¼ c shredded carrot, too.

Country Sausage and Cheddar Muffins

original recipe by: Pamela Shank, WV

Makes 12 Muffins

8oz bulk sausage meat

2 c all-purpose flour

3 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

[1 tsp salt]

[6 Tbps butter, cut to 1/2-inch pieces]

8oz cheddar cheese, cut to 1/2-inch pieces

½ red bell pepper, seeded, finely chopped

½ onion, finely chopped

1 lg egg

¾ c buttermilk

1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12 muffin cups, or tin. Cook sausage over medium heat, breaking up until browned, about 5 minutes. Transfer to paper towel-lined plate and cool.
2. Pulse flour, sugar, baking powder and soda, cheese, pepper, onion, and cooled sausage in food processor until mixture resembles coarse meal; transfer to bowl. Whisk egg and buttermilk in measuring cup; stir into flour mixture until combined.
3. Spoon batter into muffin cups/tin and back until toothpick comes out clean, 20-25 minutes. Cool 5 minutes in cups/tin, then transfer to rack. Cool another 10 minutes, if you can wait.

Notes and Modifications:

The original recipe added 1 tsp salt and 6 Tbsp butter into the flour mixture in step 2. While I made the recipe to spec the first time [always a good idea to know where you're starting], Bryce and I wondered why additional fat was necessary when it's a sausage and cheese muffin. So...

• I would increase the buttermilk another ¼ cup to account for the missing butter. The two main ingredients have enough fat already to moisten the dough. However, if it is too dry, you could incorporate 1 Tbsp olive oil at a time until the consistency is right.
• I would omit the salt also because the sausage and cheese usually have enough on their own. I saw no need to put it in [less sodium in the diet is always better.]

I just picked up some dried apricots at the store today, so another Runner-up recipe is on tomorrow's menu: Choco-Apricot Muffins by Joyce Hart, MN. Yum!