Friday, 18 April 2008

Egg & Sausage Muffin

Had these for breakfast, also added one to a salad lunchbox...they were Delicious almost like a crust less quiche. They were quite soft in texture, probably due to the sausage I used. I didn't have regular sausages so I used a Mattersons garlic sausage and followed Bee's instructions. This meat probably has a lot more water in so it gave the muffins a quiche like just set texture which was heavenly. Even cold it was superb...why did I wait so long before doing this one??? Oh yeah,probs coz I was doing all the rest! lol


Anonymous said...

Hi Tulip

[always gives me a warm feeling as Tulipe my siamese cat is much missed]

Back to muffins. I couldn't help noticing you made 6 as oppose to the recipe's 12. Did you cook them longer on account of them being twice the size? I'm planning on buying at least one muffin tray and havn't decided which size.

Gettheebehindme xx

p.s. I melted 2 squares of 85% Lindt over some whipped up cream flavoured with hazelnut DaVinci syrup. I added a smidgin of cream to the choc as 85% is quite dry and was making heavy weather in the microwave. Thanks for your advice!

Marie said...

Delicious looking treats as always!

My friends call me Tulip said...

GTBM - Re: the muffins, I halved the recipe and cooked only 6 normal size muffins.

As for the chocolate...I was not sure what you meant by 'heavy weather' but I think, if your 85% was dry, maybe you over cooked it? Mine normally melts to liquid and can be poured from the pot. Microwave for 15 seconds at a time, stirring after each cooking time. Hope this helps?
BTW that syrup doesn't sound very low carb, was it sugar free???

Marie - Thank you..they were very tasty and a great grab and go breckie!