Sanctuary from The Mad World
Ask not what you can do for your country. Ask what's for lunch. - Orson Welles

Servings: 15 small muffins

Reading a post on savoury cheese and sausage muffins, I realized I’ve never made savoury muffins before and I can imagine it’s going to be delicious for my weekday lunch. So I tweaked my trusted muffin recipes from Marie Claire: Breakfast by replacing some of the flour with corn flour for gritty textures to match the savoury flavours. This is it:

Ingredients:

2 cups of all-purpose flour
1 cup of corn-flour
1 tbsp baking powder
1 tsp salt (or more to taste)

120 g of unsalted butter, melted
2 eggs, lightly beaten
1 cup milk

1 sausage, thinly sliced
1/2 red-pepper, diced
1 small onion, diced
1/2 cup peas
Oil for sauteing

Directions:

I cook the flavourings first because I want my onion to be fragrant instead of raw-tasting but some recipes just go ahead and blend them in. Your choice.

I start with sauteing the onion in low heat until fragrant and translucent, then add the red-pepper, sausage, and peas until cooked. Set aside.

Preheat the oven at 200 degrees Celsius. Mix the dry ingredients and then add in the wet ones. Stir until just combined and do not over mix. Lastly, add the flavourings, mix well, and bake in muffin cups for 20 minutes or until the toothpick comes out clean.