What if you prepared Monday’s breakfast as early as Sunday morning? These savory turkey sausage and cheddar muffins are exactly the kind of recipe you make without rushing, both hands in the dough, with a coffee cooling down on the countertop.
Ingredients :
- Turkey sausage — This is the soul of the muffin. Get it plain or slightly spicy according to your taste. Avoid versions that are too fatty which will soak the batter — always drain it well after cooking, even if it seems lean.
- Shredded cheddar — A cheddar aged 12 to 18 months brings real depth. You can replace it with Monterey Jack for something milder, or pepper jack to spice things up. Grate it yourself if possible — pre-shredded cheese contains anti-caking agents that don’t melt as well.
- All-purpose flour — Nothing special, supermarket flour works very well. The secret is not to overwork the batter once the flour is incorporated — that’s the golden rule of muffins.
- Milk — Whole milk preferred, for tenderness. Semi-skimmed also works, the result is just a bit less rich. An unsweetened plant-based milk (oat, soy) works very well if needed.
