About this recipe:Made lower in cholesterol by using liquid egg whites and vegetarian by using quorn sausages. Great for picnics or an afternoon snack at the office.
Makes: 12 muffins
150g plain flour
60g porridge oats
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon garlic granules
1 teaspoon onion powder
75g light margarine, melted
120ml liquid egg whites
3 vegetarian sausages, cooked and crumbled
Grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Preheat the oven to 200 C / Gas 6. Grease a 12-hole muffin tin, or line with paper liners.
In a large bowl, stir together the flour, porridge oats, baking powder, bicarbonate of soda, salt, garlic granules and onion powder. In a separate bowl, mix together the melted margarine, liquid egg and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Stir in the sausage and Parmesan cheese. Spoon into the prepared muffin tin.
Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.