Simple Savoury Muffins

Sausage or bacon? What is your favourite breakfast item? Hungry Hubby says he would struggle to pick for me it is always sausage. All too often ordering bacon when out for breakfast can lead to greasy, or worse watery and fatty, disappointment for me but it is harder to make a bad sausage.

It’s not something we eat everyday but I really enjoy it when we do. Last weekend, I rationed the sausages and had some chipolatas from the butchers left over (aka I hid them from Hungry Hubby so he didn’t eat them whilst my back was turned) from Saturday morning brunch and come Sunday, I conjured up some sausage muffins. No golden arches in sight.


Savoury muffins are something I’ve experimented with over the years and haven’t been wowed enough to share them. Much tinkering and reading up later lead to the development of these little beauties. I think if you had company for breakfast of a weekend, you could make them very simply by leaving the dry ingredients in a bowl on the countertop (maybe leave the cheese and sausages in the fridge until morning!) and the wet ones in a jug in the fridge then simply stir up, dollop out and bake first thing.

I did have mine with some baked beans but I’ll leave it up to you to decide on your accompaniments. The one thing I think you should do differently to me is baking your muffins in a very well greased muffin pan without paper liners. Whilst still warm, savoury muffins stick an awful lot to the paper and when cold, are easy to unmould but they are less good to eat. Melted butter or a little more oil to thoroughly coat your tin is the way to go.

These not too naughty treats have a nutty taste from the rye flour (although you could use wholemeal if you have that and indeed just self-raising if that’s all you have) and the spring onion brings a little of that cheese and onion flavour combination I just love. I used an extra sharp mature cheddar but you can use what you like. If you wanted to make this meat free, using chunks of feta cheese in place of the sausages is a substitution this feta fanatic will be trying next. Enjoy your weekend breakfast, everyone!


Sausage Muffins
Servings: 12
: 97 kcal
Author: Just Jo
Dry ingredients
  • 100 g self raising flour
  • 25 g rye flour
  • 3 tbsp grated cheese of your choice
  • 1 rounded tbsp caster sugar
  • 3 sausages or 4-5 chipolatas cooked, cold & chopped
  • 1 spring onion finely chopped
  • ½ tsp mustard powder
Wet ingredients
  • 1 small egg
  • 3 tbsp oil rapeseed/vegetable/canola
  • 90 ml milk
  • 60 ml yogurt plain/Greek/low fat
  1. Grease 6 holes of a muffin pan very well indeed with melted butter or extra oil (savoury muffins really stick to papers so I don’t recommend using them)
  2. Preheat the oven to 200°C
  3. Whisk wet ingredients together
  4. Stir all of the dry ingredients together reserving 1 tbsp of the cheese and a a few pieces of sausage to top the muffins with
  5. Stir wet into dry ingredients and only just combine them – do not beat! Remember a lumpy batter makes a lighter muffin
  6. Divide the batter between the prepared muffin holes and sprinkle with the reserved cheese and sausage pieces
  7. Bake for 20-25 minutes until well risen and browned. Depending on the cheese, this may bubble and ooze or it may brown. All of this being good!
  8. Muffins are best eaten with the warm breath of the oven still on them.
Nutrition Facts
Sausage Muffins
Amount Per Serving
Calories 97 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 19mg 6%
Sodium 35mg 1%
Potassium 42mg 1%
Total Carbohydrates 8g 3%
Protein 3g 6%
Vitamin A 1.7%
Vitamin C 0.2%
Calcium 4.5%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.
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By | 2018-02-19T16:21:28+00:00 September 6th, 2014|Categories: Muffins, Savoury Bakes|Tags: , , , , |6 Comments


  1. Shaz 06/09/2014 at 07:16 - Reply

    Fab recipe that I know 2 hungry teens would love as grab and go’s, a thought came to mind, once you oil your tin thoroughly would the addition of a coating of fine corn meal/polenta/semolina like you would for a sponge cake help to stop those tasty morsels from sticking in the pan?

    • Jo Blogs 06/09/2014 at 07:57 - Reply

      Now that does sound like a good idea Shaz and it would be a really nice crunchy coating too :)

      • Helen 06/09/2014 at 11:12 - Reply

        Now I was thinking maybe these would be a reason to splurge on those silicon muffin cases I keep seeing in pretty colours, should unstick better than paper ones.

        Not got rye flour, maybe some cornmeal would do as a replacement. Or wholemeal flour. Oats?

        • Jo Blogs 06/09/2014 at 11:14 - Reply

          I would go wholemeal – that works well and gives the nuttiness you’re after. I’m not a fan of silicone but it might just work here – they won’t crisp on their bottoms though.

  2. Kelley Galloway 06/09/2014 at 17:04 - Reply

    Yum! Looks so good.

  3. gottagetbaked 06/09/2014 at 23:45 - Reply

    Mmmm, savoury muffins are the best! These would make the perfect breakfast.

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