Sausage Muffins

Here’s a detailed and clear recipe for Sausage Muffins—perfect for breakfast or a snack. I’ll break it down step by step so you can follow easily.

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Ingredients (Makes 6–8 muffins)

For the Muffin Base:

• 1 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp sugar (optional, balances flavors)

For the Wet Ingredients:

• 1 large egg

• ½ cup milk (dairy or plant-based)

• ¼ cup melted butter or neutral oil

For the Sausage Filling:

• 250 g (≈½ lb) sausage meat (pork, chicken, or turkey)

• 1 small onion, finely chopped

• 1 clove garlic, minced

• ½ tsp smoked paprika or chili flakes (optional for flavor)

• Salt and pepper to taste

Optional Add-ins:

• ½ cup shredded cheddar or mozzarella

• 2–3 tbsp chopped parsley or chives

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Instructions

Step 1: Prepare the Sausage

1. Heat a small pan over medium heat.

2. Add the chopped onion and garlic; sauté until translucent (≈3–4 min).

3. Add the sausage meat, breaking it up with a spatula.

4. Cook until browned and fully cooked (≈7–10 min).

5. Season with salt, pepper, and smoked paprika if using.

6. Let it cool slightly while you prepare the muffin batter.

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Step 2: Prepare the Muffin Batter

1. Preheat your oven to 375°F (190°C).

2. Line a muffin tray with paper liners or grease well.

3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper.

4. In a separate bowl, beat the egg, then mix in the milk and melted butter.

5. Pour the wet ingredients into the dry ingredients.

6. Gently fold to combine—do not overmix; a few lumps are okay.

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Step 3: Assemble the Sausage Muffins

1. Spoon a small amount of batter into each muffin cup (≈¼ full).

2. Add a spoonful of the cooked sausage mixture into the center.

3. Top with more batter until the muffin cup is about ¾ full.

4. If using cheese, sprinkle on top.

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Step 4: Bake

1. Bake in the preheated oven for 18–22 minutes, or until golden brown and a toothpick inserted comes out clean.

2. Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack.

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Step 5: Serve

• Serve warm for breakfast, brunch, or a snack.

• Optional: Serve with a dollop of ketchup, mustard, or a fried egg on top.

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Tips for Best Results

• Use room temperature ingredients to get fluffier muffins.

• You can freeze these muffins for up to 2 months; reheat in the oven or microwave.

• Try adding vegetables like bell peppers or spinach to make them healthier.

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If you want, I can also give a quick shortcut version that uses pre-made biscuit dough and pre-cooked sausage for a 10-minute prep version. It’s basically cheat-level delicious.

Do you want me to include that version too?