Low Fat Sausage and Cheese Muffins

    (25)
    25 min

    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.


    27 people made this

    Ingredients
    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
    • 235ml buttermilk
    • 3 vegetarian sausages, cooked and crumbled
    • Grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 200 C / Gas 6. Grease a 12-hole muffin tin, or line with paper liners.
    2. 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.
    3. 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

    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.

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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (21)

    by
    45

    These muffins turned out beautifully. They were so tasty. What I had on hand dictated my substitutions: regular butter for reduced calorie margarine, 2 real eggs for 1/2 C egg substitute, packaged real bacon bits for meatless breakfast patties, and cheddar for Parmesan. I was a little freer with the cheddar than the amount in the recipe too. These were a tasty companion to this site's "Creamy Corn Soup". Thanks.  -  08 Feb 2006  (Review from Allrecipes US | Canada)

    by
    29

    I was intrigued by this recipe, especially since no one else had reviewed it. The one major alteration I made was using whole wheat flour instead of white. The only other changes were using real chopped onion instead of powder( didn't have any powder) and some extra seasonings. These tasted pretty good. Next time, I am going to add some broccoli and perhaps some lowfat cheese to the mix, instead of parmesan.  -  19 May 2003  (Review from Allrecipes US | Canada)

    by
    26

    This is my favorite muffin recipe, tho I do make some substitutions depending on what I have on hand: whole wheat flour for all-purpose, 2 eggs or 6T mayonnaise for the egg substitute, 1/4 cup of Bac-O's or bacon bits for each patty, and butter for the margarine as I cannot stand the thought of margarine anymore after reading a natural health article that pointed out it is 'one molecule away from plastic'. It doesn't rise as much with the whole wheat flour, so I also fill the cups higher than I would normally, which usually only gives me 8 muffins. I also tried greasing the tins with coconut oil this time instead of Pam olive oil spray or Crisco...and they taste better! One other thing...I have a small, hot oven, but I still needed to go 14 minutes in baking them, probably because of the changes I made.  -  14 Jan 2011  (Review from Allrecipes US | Canada)

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