Cheese Muffins with Kefir and Sausages
by Editorial Staff
Original puffed cheese dough muffins stuffed with sausages, which are perfect for breakfast and as an appetizer on a festive table, a snack on the road, out into the countryside, to school, or to work. Such muffins are prepared very quickly, simply, and from readily available products.
Cook: 40 minutes
Servings: 12
Ingredients
- Hard cheese – 100 g
- Sausages – 6 pcs.
- Kefir – 200 ml
- Wheat flour – 150 g (1 glass)
- Egg – 1 pc.
- Soda – 1 teaspoon
- Salt – 1/3 teaspoon
Directions
- On a coarse grater, grate the hard cheese into a deep bowl. In it, we will make muffin dough.
- Add kefir, baking soda to the cheese and beat in the egg. Stir.
- Gradually adding the sifted flour, knead the dough.
- Add salt. Don’t add too much, as cheese and sausages also contain salt – focus on their salinity. Mix well again.
- The dough turns out to be quite thick, like pancakes. It does not drain from the spoon but falls in a large drop.
- Put paper molds into muffin molds (both silicone and Teflon can be used). If you do not use paper molds, then the walls of the form can be greased with vegetable or butter.
- Put 1 tablespoon of dough in each cell. Cut each sausage in half across. Insert half a sausage into each dough well.
- Bake the cheese muffins with sausages at 180 degrees for 25-30 minutes. To test the doneness, pierce the muffin with a dry match. If the match remains dry. remove the muffins from the oven.
- Cool the muffins slightly and free them from paper molds.
- The dough rises perfectly, so the cheese muffins are fluffy. A juicy sausage perfectly complements the taste of cheese dough. Such savory, aromatic pastries go well with tomato juice!
Enjoy your meal!
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