Description
Sausage Roll Muffins are a savory and satisfying twist on traditional sausage rolls, combining flavorful Italian sausage with a cheesy, vegetable-packed muffin batter. These easy-to-make muffins are perfect for breakfast, brunch, or a snack, served warm with tomato chutney or bacon jam for an extra burst of flavor.
Ingredients
Scale
Muffin Batter
- 1 1/2 cups self-rising flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/4 tsp paprika
- 1 1/2 cups grated Cheddar cheese
- 1 small grated carrot
- 1 small grated zucchini
- 1/4 cup sliced fresh chives
- 1 cup buttermilk
- 1 large whisked egg
Other
- 2 hot or mild Italian sausage casings (removed)
- Tomato chutney or tomato bacon jam for serving
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Grease a standard muffin tin or line it with paper liners to prepare for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the self-rising flour, salt, black pepper, granulated garlic, granulated onion, and paprika to evenly distribute the spices.
- Add Wet Ingredients and Veggies: Add grated Cheddar cheese, grated carrot, grated zucchini, sliced fresh chives, buttermilk, and the whisked egg to the dry ingredients. Stir the mixture until just combined, being careful not to overmix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Prepare Sausage Topping: Divide the sausage into six equal pieces. Roll each piece into a smooth ball and place one sausage ball on top of the batter in each muffin cup.
- Bake: Bake the muffins in the preheated oven for about 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly. Garnish with additional chives if desired and serve warm with tomato chutney or tomato bacon jam for dipping.
Notes
- You can use either hot or mild Italian sausage depending on your spice preference.
- If you don’t have self-rising flour, make your own by combining 1 1/2 cups all-purpose flour with 2 tsp baking powder and 1/2 tsp salt.
- For extra moisture, you can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice.
- Feel free to add other grated vegetables like bell peppers or spinach for variety.
- These muffins are best served warm but can be stored in the refrigerator for up to 3 days and reheated before serving.
