Sausage Roll Muffins

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (121.7 g)
  • Calories 162.2
  • Total Fat - 5.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 90.7 mg
  • Sodium - 396.4 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 2.4 g
  • Protein - 13.5 g
  • Calcium - 140.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C/180C fan forced.

Step 2

Grease twelve 80 ml (1/3 cup) muffin pans and line the bases with baking paper or paper cases,

Step 3

Sift the flour into a large bowl and add the cheddar, carrot, zucchini and chives and stir to combine. Make a well in the centre, combine the milk and egg in a jug then pour into the well and gently mix until just combined and then divide the mixture among prepared muffin pans.

Step 4

Cut each sausage into 6 even pieces and roll each piece into a ball and press a meatball into the top of each muffin mixture and bake for 20 minutes or until a skewer inserted into a muffin comes out clean. Set aside in the pans for 3 minutes to cool slightly before transferring to a wire rack.

Step 5

Serve warm or cold.

Tips & Variations


No special items needed.

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