Main menu


Sausage roll muffins

 Sausage roll muffins

  • 20m prep
  • 20m cook
  • makes 12
  • This cheesy sausage roll muffins are the lunchbox hybrid you've been waiting for - kids and adults alike will eat them up in a flash.

    Allergens: Recipe may contain gluten, wheat, egg, mustard and milk.

    9 Ingredients

    • 225g (1 1/2 cups) self-raising flour
    • 120g (1 1/2 cups) coarsely grated cheddar
    • 1 carrot, peeled, coarsely grated
    • 1 large zucchini, coarsely grated
    • 1/4 cup finely chopped fresh chives
    • 250ml (1 cup) milk
    • 1 egg, lightly whisked
    • 2 thin herb garlic beef sausages, casings removed
    • Tomato chutney, to serve

    3 Method Steps

    • Preheat oven to 200C/180C fan forced. Grease twelve 80ml (1/3 cup) muffin pans. Line the bases with baking paper.
    • Sift the flour into a large bowl. Add the cheddar, carrot, zucchini and chives. Stir to combine. Make a well in the centre. Combine the milk and egg in a jug then pour into the well. Gently mix until just combined. Divide the mixture among prepared muffin pans.
    • Cut each sausage into 6 even pieces. Roll each piece into a ball. Press a meatball into the top of each muffin mixture. 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. Serve warm or cold.


    table of contents title