Wow! Last day of January and the first post of the new year. To all ten of our loyal readers, sorry. We had a whizz-bang trip back home for Christmas and upon our return, SOMEBODY decided that they were no longer interest in sleeping by themselves… so when was I supposed to blog?
I'm a Cheeky Knave!
About the time we got that sorted out, our lovely mountain valley said “Screw convention, if we want two weeks of 50 degree weather in January, then dammit, we’ll have it!” Needless to say, our Cheeky Knave has been properly introduced to the wonders of swings. Oh, yeah, then I tripped over a stack of excuses, twisted my ankle and became lame. Enough of this blathering. We have also been COOKING!
I used to work at a fantastic restaurant that had an amazing sweet breakfast sausage bread, think banana bread only with sausage. My wife suggested maybe I should make a savory version, and one that had more whole grains in it. Here’s what we came up with:
Five Grain Sausage-Avocado Muffins – aka – Stuffin’ Muffins
P.B.: What he means is, these muffins would make a great stuffing.
First the boring stuff. Preheat the oven to 425. Take a muffin pan and grease the hell out of it. Now onto the goodness!
1/2 cup + 2T Masa Corn Flour
1/4 cup + 1T Quinoa Flour
1/4 cup + 1T Amaranth Flour
1/2 cup A.P. Flour
1/4 cup Whole Wheat Flour
2 tsps. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/4 tsp. Coriander
1/4 tsp. Cumin
1/4 tsp. Chili Powder
Holy Crap is that a lot of different kinds of flour! Why for the love of Mike would you ever put yourself through that? About a year ago Pretty Bird and I had the realization that you could make flour out of ANY grain in your cupboard (and some beans) using nothing more than a standard coffee grinder. And we discovered a new toy. The Masa makes the muffins taste like cornbread, the Quinoa adds a delicious nuttiness to it, the Amaranth gives the muffins an incredible earthiness without weighing them down and the Whole Wheat is just good for you. Any-hoo, whisk all these delicious dry ingredients together and set aside.
Now it’s time to break out the mixer. Add to the bowl
1 lb. of your favorite ground Sausage
2 large Eggs
2/3 cup Milk
2/3 cup Buttermilk
Now turn your mixer as high as you dare and beat the crap out of the mixture. If you are using one of them fancy-pants mixers, use the paddle attachment. What we’re accomplishing here is we’re breaking down the meat into tiny little pieces and that will be evenly distributed throughout the muffin. In other words Tasty Sausage with Every Bite!
Once thoroughly mixed fold in
1 Avocado, cut into small pieces.
Then add the wet mix to the dry mix and stir just until moistened. The fold in
3 T melted butter (because there just wouldn’t be enough fat without it!)
This is a thick batter, so spoon it into your cupcake pan. Once evenly allocated, stick that puppy into the oven! Bake until a toothpick inserted into the center comes out clean, blah, blah, blah, about 10 – 12 minutes. FYI, this would also make a great loaf! If you want to do it loaf style, bake it 20-25 minutes or until toothpick, clean, blah! Either way, delicious.