These muffins make a great snack on their own but are also good to accompany soup. The recipe is from ” Stirring Slowly” by Georgina Hayden.
Ingredients
- 1 clove garlic
- 1 tsp fennel seeds
- 200 g good quality sausages preferably Italian
- 1/2 tsp dried chilli flakes
- 150 ml olive oil
- 1/2 bunch spring onions
- 350 g plain flour
- 1 1/2 tbsps baking powder
- sea salt and freshly ground black pepper
- 2 large eggs
- 275 ml full fat milk
- 135 ml buttermilk
- 200 g mature cheddar
- a few sprigs flat leaf parsley
Servings:
Instructions
- Preheat the oven to 180 C Gas 4 and line a muffin tray with cases.
- Peel and grate or finely chop the garlic. Grind the fennel seeds in a pestle and mortar. Place a large non stick frying pan on a medium high heat . Squeeze the sausage meat out of the skins and place in the pan, along with the garlic, chilli flakes, fennel seedsw and a glug of olive oil.
- Break up with a wooden spoon and fry until crisp and golden. Spoon the sausage meat on to a plate and set aside to cool.
- Trim and finely slice the spring onions. Place most of them in a large bowl with the flour, baking powder and a good pinch of sea salt and freshly ground black pepper.
- In a jug whisk together the eggs , olive oil, milk and buttermilk.
- Add most of the cooked and cooled sausage to the flour and coarsely grate in most of the cheese. Make a well in the middle and pour in the wet .ingredients, then pick and finely chop the parsley and add to the bowl. Gently fold everything together, being careful not to overmix- a few lumps are OK
- Divide the batter between trhe muffin cases and top with the remaining spring onions and sausage. Grate over the remaining cheese. Bake the muffins for 18-20 minutes until golden brown and cooked right through. Leave in the tray for 5 minutes then transfer to a rack to cool completely.
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