Veggie Sausage, Cheese & Onion Muffins

Veggie Sausage, Cheese & Onion Muffins

If you’ve not tried a savoury muffin before then you are missing out! I’ve made Cheese & Red Pepper Muffins before that are absolutely yummy and these Veggie Sausage, Cheese & Onion Muffins are an adaptation of that recipe. These muffins would be great for breakfast, for a picnic, in lunch boxes or eaten warm on Bonfire Night. They are filling and delicious, and a great savoury snack anytime of year! I think sausages particularly lend themselves to Autumn time as they are so associated with cosy meals, and this is a great way to get that feeling but in a portable muffin!

Jump straight to the recipe!

I started by frying the onion and sausages until the onion was soft and the sausages had browned.

In a bowl I whisked together the eggs, milk and vegetable oil.

In another bowl I stirred both flours, the herbs, salt and raising agents together.

I chopped up the cooled sausages into slices.

I mixed the dry and wet ingredients together, then added the onion and cheese.

Then I divided the mixture between paper cases, and pushed in slices of sausage.

The muffins baked for around 25 minutes until they were risen and golden.

Sausage, Cheese & Onion Muffins

The best way to serve the Veggie Sausage, Cheese & Onion Muffins is definitely dipped in tomato ketchup!

Sausage, Cheese & Onion Muffins

Of course you can dip them in your favourite dip, maybe it’s BBQ sauce or brown sauce, either way it’s a yummy way to eat them!

Sausage, Cheese & Onion Muffins

These Veggie Sausage, Cheese & Onion Muffins are such a moreish snack especially on a cold evening!

   

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, Cook Once Eat Twice hosted by Searching For Spice, and Fiesta Fridays hosted by Cooking With Aunt Juju and Turks Who Eat.


5 from 3 votes
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Veggie Sausage, Cheese & Onion Muffins

Servings 12

Ingredients

  • 4 Vegetarian sausages I used Quorn
  • 1 White onion diced
  • 225 g Plain flour
  • 100 g Wholemeal plain flour
  • 1 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 1 tsp Rosemary dried or fresh
  • 1 tsp Salt
  • 160 ml Vegetable oil
  • 170 ml Milk Cow's or plant milk will both work
  • 3 Eggs large
  • 100 g Mature cheddar grated
  • Tomato ketchup to serve

Instructions

  1. Fry the onion till soft and the sausages till browned, set aside to cool

  2. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  3. Stir together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, rosemary and salt in a bowl

  4. In a separate bowl whisk together the oil, milk and eggs

  5. Add the wet ingredient to the dry ingredients and mix in. Then mix in the onion and mature cheddar until combined

  6. Chop up the sausages into slices

  7. Divide the batter between the cases

  8. Add two or three slices of sausage to each muffin, pushing them into the batter

  9. Bake the muffins for 25-30 minutes until they are risen and golden

  10. Serve dipped in tomato ketchup! Store any leftovers in an airtight container in the fridge and eat within 2 days

You can find more of my Muffin recipes by clicking here!

Sausage, Cheese & Onion Muffins

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Stollen Muffins

Stollen Muffins
I’m pretty sure that everyone can relate to the feeling of never having enough time to do the things you want to do. For me this relates to baking a lot. I wish I had more time to bake all the things I’d like to try! So sometimes a recipe like these Stollen Muffins is just what I need. Instead of making stollen, which needs 2 hours time to prove, I thought I’d make Stollen Muffins for a quicker result with just as much flavour!

Jump straight to the recipe!

I started by creaming together butter and caster sugar.

In a separate bowl I whisked up eggs, milk, brandy and almond extract.

I also measured out dried cranberries, mixed peel, sultanas and diced up marzipan. I sprinkled a little flour in and mixed it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking.

I combined the egg mixture into the creamed butter, then added self raising flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg.

I separated the mixture into 12 tulip muffin cases and sprinkled some flaked almonds over each muffin. I baked them for 20 minutes.

They came out lovely and golden brown, I left them to cool completely.

Stollen Muffins

Before serving, I dusted the Stollen Muffins generously with icing sugar.

Stollen Muffins

If you are a fan of stollen and also short of time like me, I highly recommend these Stollen Muffins. It’s got everything your taste buds are craving; Christmas spices, sweet fruit and nutty marzipan. It embodies Christmas and will be a guaranteed hit with all your family, friends or colleagues!

5 from 2 votes
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Stollen Muffins

Servings 12

Ingredients

  • 100 g Butter
  • 100 g Caster sugar
  • 2 Eggs large
  • 100 ml Milk
  • 25 ml Brandy
  • 1 tsp Almond extract
  • 60 g Dried cranberries
  • 60 g Mixed peel
  • 60 g Sultanas
  • 60 g Marzipan diced
  • 200 g Self raising flour
  • 50 g Ground almonds
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 25 g Flaked almonds
  • Icing sugar For dusting

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a 12 hole muffin tin with muffin cases, ideally tulip ones

  2. Cream together the butter and caster sugar in a bowl until fluffy
  3. In a separate bowl whisk the eggs, milk, brandy and almond extract together
  4. In a third bowl, measure out the dried cranberries, mixed peel, sultanas and marzipan. Sprinkle a little flour in and mix it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking
  5. Combine the egg mixture with the creamed butter, then add the flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg, and mix it all together with a whisk

  6. Add the dried fruit and fold it in with a spoon

  7. Separate the mixture into the muffin cases and sprinkle some flaked almonds over each muffin

  8. Bake them for 20 minutes. You want them to be golden brown on top and a skewer to come out clean when inserted into the centre

  9. Let them cool fully on a wire rack, then sprinkle with icing sugar before serving

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Muffin recipes by clicking here!

Double Chocolate & Strawberry Muffins

Double Chocolate & Strawberry Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. So I made these Double Chocolate & Strawberry Muffins which are delicious and really easy to make too.

Jump straight to the recipe!

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together caster sugar and butter.

I added eggs and vanilla extract and whisked in.

Then I folded in cocoa powder and self raising flour. And finally I added of the Urban Fruit dried strawberries, I cut any larger pieces in half, and added half a pack of chocolate chips.

I divided the mixture between 12 muffin cases and baked for 20 minutes.

To decorate I melted dark chocolate and drizzled it over the muffins.

Finally I sprinkled on some freeze dried raspberry sprinkles. I did want to use strawberry sprinkles, but the shop only had the raspberry ones.

The Double Chocolate & Strawberry Muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my blog post on the Mango & Lime Muffins I made with the mango Urban Fruit!

Double Chocolate & Strawberry Muffins

Ingredients

For the muffins

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips

For decoration

  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. Cut up the dried strawberries
  3. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  4. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  5. Divide the mixture between 12 muffin cases and bake for 20 minutes. Put them on a rack to cool completely

  6. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry

You can find more of my Muffin recipes by clicking here!

Mango & Lime Muffins

Mango & Lime Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and I thought lime was a fabulous tropical flavour to pair with the mango, so these Mango & Lime Muffins were created!

Jump straight to the recipe!

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together caster sugar, butter and the lime zest. Keep the remaining half for garnishing.

I added eggs and vanilla extract and whisked in.

Then I folded in self raising flour. And finally added the Urban Fruit dried mango, I cut any
larger pieces in half.

I divided the mixture between 12 muffin cases and baked for 20 minutes.

To decorate I melted white chocolate and drizzled it over the muffins. Then I garnished with the leftover half of lime zest.

The Mango & Lime Muffins were really fresh and delicious. I loved the lime flavour, and the mango gave them a nice texture. It didn’t have a strong mango flavour, it was quite mild but tasty all the same! They certainly got eaten up fast.

Check out my blog post on the Double Chocolate & Strawberry Muffins I made with the strawberry Urban Fruit!

Mango & Lime Muffins

Ingredients

For the muffins

  • 175 g Caster sugar
  • 175 g Butter
  • 2.5 Limes zest only
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 105 g Dried mango
  • 175 g Self raising flour

For decoration

  • 60 g White chocolate
  • 0.5 Limes zest only

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. Cream together the caster sugar, butter and the zest of 2 and a half of the limes
  3. Add the eggs and vanilla extract and whisk in
  4. Fold in the self raising flour. Cut any larger pieces of the mango in half and add them to the mixture
  5. Divide the mixture between 12 muffin cases and bake for 20 minutes. Put them on a rack to cool completely

  6. To decorate melt the white chocolate and drizzle it over the muffins. Then garnish with the leftover half of lime zest

You can find more of my Muffin recipes by clicking here!

Cheese & Red Pepper Muffins

Cheese & Red Pepper Muffins

Muffins are usually sweet, but sometimes it’s nice to have a savoury treat. Whenever I think savoury my mind immediately goes to cheese! These Cheese & Red Pepper Muffins are a perfect savoury treat, flavoured with yummy mature cheddar, italian herbs, sweet red pepper and half a juicy cherry tomato on top. They have gone down a storm at several bake sales I’ve taken them too, plus parties I’ve taken them too, even those skeptical about savoury muffins are soon won over!

Jump straight to the recipe!

I started by mixing the plain flour, wholemeal flour, baking powder, dried mixed herbs and salt together in a bowl.

In a separate bowl I whisked together the vegetable oil, milk and eggs.

  

I added the wet ingredient to the dry ingredients and mixed in, then added the diced red pepper, and grated extra mature cheddar and mixed until combined.

  

Next I put it into muffin cases in a baking tray, it filled 18 cases. Then I pushed half a cherry tomato into the top of each one and sprinkled some grated cheese on top.

I baked the muffins on 25 minutes until they were risen, golden and smelling good.

Cheese & Red Pepper Muffins

Damn these Cheese & Red Pepper Muffins are tasty! I even got a profession of love from one of my colleagues, although I think it was directed more at the muffins than me personally! You could easily adapt them too with other flavours, maybe by adding onion or sweetcorn.

Cheese & Red Pepper Muffins

Servings 18

Ingredients

For the muffins

  • 300 g Plain flour
  • 135 g Wholemeal flour
  • 1 1/4 tsp Baking powder
  • 1 tsp Mixed herbs I used a mix of oregano, basil, thyme, parsley, sage and marjoram
  • 1/2 tsp Salt
  • 215 ml Vegetable oil
  • 230 ml Milk
  • 4 Eggs large
  • 1 Red pepper diced
  • 100 g Mature cheddar grated

For the topping

  • 9 Cherry tomatoes cut in half
  • 25 g Mature cheddar grated

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line two cupcake tins with paper cases

  2. Mix the plain flour, wholemeal flour, baking powder, mixed herbs and salt in a bowl

  3. In a separate bowl whisk together the oil, milk and eggs
  4. Add the wet ingredient to the dry ingredients and mix in. Then add the red pepper, and the mature cheddar and mixe until combined

  5. Divide the batter between the cases

  6. Push half a cherry tomato into the top of each one and sprinkle the remaining grated cheese on top
  7. Bake the muffins for 25-30 minutes until they are risen and golden

You can find more of my Muffin recipes by clicking here!

Cheese & Red Pepper Muffins

Courgette, Linseed & Lemon Muffins

Courgette, Linseed & Lemon Muffins
A few weeks ago when attending the BBC Good Food Bakes & Cakes Show I watched Cathryn Dresser, a former Bake Off contestant, make these Courgette, Linseed & Lemon Muffins on stage. I was intrigued by the idea of courgette in cake. I thought it was a great way to eat a vegetable without realising it! I’ve altered Cat’s original recipe slightly as I wanted to make these more healthy (she tops hers with buttercream) and more suitable for an ‘on the go’ breakfast or quick snack.

Jump straight to the recipe!

To start, I used a food processor to grate the courgette. The I squeezed the water out of it with my hands and put it in a mixing bowl. I added golden caster sugar, orange zest and lemon zest.

Then I added vegetable oil, eggs and yoghurt. I mixed everything together.

In a separate bowl I measured out golden linseeds (also called flaxseeds), salt, self raising flour and wholemeal self raising flour.

I added the dry ingredients to the wet ingredients and mixed together.

I put the batter into muffin cases in a tray and baked for 25 minutes until golden brown.

I’ve been enjoying these Courgette, Linseed & Lemon Muffins from breakfast and have made a couple more batches since. My boyfriend really loves them too and handing him a couple of these in the morning stops any unhealthy “McBreakfasts”!


Courgette, Linseed & Lemon Muffins

Servings 12

Ingredients

  • 1 Courgette
  • 115 g Golden caster sugar
  • 1 Lemon
  • 1 Orange
  • 2 Eggs
  • 2 tbsp Greek yoghurt
  • 60 ml Vegetable Oil
  • 25 g Golden linseeds
  • 100 g Self raising flour
  • 50 g Wholemeal self raising flour
  • A pinch of Salt

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with paper cases

  2. Use a food processer to grate the courgette. Squeeze the water out of it with your hands then put it in a mixing bowl. Add the golden caster sugar, and the zest of the lemon and the orange

  3. Then add the vegetable oil, eggs and greek yoghurt. Mix everything together
  4. In a separate bowl measure out the golden linseeds, salt, self raising flour and wholemeal self raising flour
  5. Add the dry ingredients to the wet ingredients and mix together
  6. Divide the batter between the paper cases and bake for 25 minutes until golden brown

  7. Store leftovers in an airtight container, they can also be frozen

You can find more of my Muffin recipes by clicking here!

Sugar Free Simnel Muffins

Sugar Free Simnel Muffins

Seen as Easter is a time of gluttony and chocolate gorging, I thought it would be nice to make a sugar free treat! These tasty Sugar Free Simnel Muffins are packed with fruit, topped with crunchy flaked almonds and are flavoured with cinnamon, almond extract and nutmeg for a delicious Easter flavour with a few less calories! I used Natvia to make these Sugar Free Simnel Muffins, which is a 100% natural sweetener I was sent recently to try out. It has absolutely zero calories and is also suitable for diabetics. Natvia is made from the Stevia plant, and unlike other sweeteners, you can bake and cook with it. I’ve never thought of using a sweetener to lower the calories in my bakes so I was really interested to see what result I got!

Jump straight to the recipe!

I started by creaming together Natvia and butter. It looks and behaves exactly like regular caster sugar. Then I added eggs and almond extract and whisked well.

I gently mixed in grated apple, I used a gala apple as I think they are the sweetest. And some mixed dried fruit.

Finally I folded in self raising flour along with mixed spice, cinnamon, nutmeg and ground ginger.

I spooned the mixture info 12 muffin cases and sprinkled some toasted flaked almonds on top.

I baked the muffins on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.

Sugar Free Simnel Muffins

These Sugar Free Simnel Muffins went down a treat with my colleagues and despite being healthier they disappeared just as fast as anything else I’ve made because they were so tasty! I didn’t mention they had a sweetener in until the end and no one commented or noticed any difference and neither did I.

Simnel Muffins (Sugar Free)

Ingredients

  • 185 g Natvia
  • 185 g Butter
  • 3 Eggs large
  • 1 tsp Almond extract
  • 1 Apple peeled, cored and grated
  • 250 g Mixed dried fruit
  • 250 g Self raising flour
  • 1 tsp Mixed spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • A handful of Flaked almonds

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, line a cupcake tin with paper cases

  2. Cream together the Natvia and the butter. Add the eggs and almond extract and whisk well
  3. Gently mix in the apple. And then the mixed dried fruit

  4. Finally fold in the self raising flour, mixed spice, cinnamon, nutmeg and ground ginger
  5. Spoon the mixture info 12 muffin cases and sprinkle the flaked almonds on top
  6. Bake the muffins for 25 minutes until golden brown

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

NB. I was sent some Natvia for free to bake with, all opinions are my own.

You can find more of my Muffin recipes by clicking here!

Banana & Cranberry Breakfast Muffins

As you may expect from a person who’s hobby is baking delicious cakes and other tasty treats, my waistline has been expanding recently. So it’s time to sort it out! No more muffin top for me, instead I will be enjoying these Banana & Cranberry Muffins for my breakfasts as part of my healthy eating plan. They contain fruit, oats, wholemeal flour and milk. They don’t contain butter, yay! If you don’t like cranberries, or want a few varieties of these muffins, you can add berries, raisins, orange or lemon zest, and if you fancy a treat, chocolate chips.

Jump straight to the recipe!

I started by measuring out plain flour, wholemeal plain flour, oats, light brown sugar, baking powder and cinnamon in a large bowl. I stirred it together until fully combined.

In a separate bowl I whisked together almond milk, sunflower oil, bananas and egg yolks. I decided to use unsweetened almond milk because it’s lower in calories and has more health benefits. But you can use any kind of milk you prefer.

I made a well in the dry ingredients and poured in the wet ingredients and stirred until mixed.

In my food mixer I whisked up the egg whites from the eggs until soft peaks formed.

I folded in the egg whites to the batter along with dried cranberries (which can be substituted for berries, other dried fruit etc. as desired).

I put the batter into some tulip muffin cases that I’ve had in my baking box for a while, but you can use regular muffin cases. Then I added some extra dried cranberry on top and also sprinkled on some extra oats.

I baked on 200C/400F/Gas Mark 6 for 25 minutes until golden. You can keep these Banana & Cranberry Breakfast Muffins for 5 days in an airtight container, or freeze them and defrost the night before. A batch makes 12 muffins, which is almost 2 and a half weeks worth of grab and go breakfasts! I had one this morning and it was filling, tasty and best of all not overly sweet which is not what you want first thing in the morning.

Banana & Cranberry Breakfast Muffins

Servings 12

Ingredients

For the muffins

  • 125 g Plain flour
  • 75 g Wholemeal plain flour
  • 200 g Oats
  • 75 g Light brown sugar
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 250 ml Almond milk or other type of milk
  • 3 tbsp Sunflower oil
  • 2 Bananas mashed
  • 2 Eggs large
  • 100 g Dried cranberries or other dried fruit

For the topping

  • Dried cranberries or other dried fruit
  • Oats

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a cupcake tin with paper cases

  2. Measure out the plain flour, wholemeal plain flour, oats, light brown sugar, baking powder and cinnamon in a large bowl. Stir together until fully combined

  3. In a separate bowl whisk together the almond milk, sunflower oil, mashed bananas and the yolks from the eggs
  4. Make a well in the dry ingredients and pour in the wet ingredients and stir until mixed
  5. In a food mixer whisk up the egg whites from the eggs until soft peaks form
  6. Fold the egg whites into the batter along with the dried cranberries

  7. Put the batter into 12 tulip muffin cases, then sprinkle a handful of dried cranberries and handful of oats on top

  8. Bake for 25 minutes until golden

Recipe Notes

You can substitute the dried cranberries for your favourite dried fruit if preferred

Recipe adapted from Good Food.

You can find more of my Muffin recipes by clicking here!