Sausage Roll Muffins

I love British sausage rolls so much, but sometimes they’re a pain to make, especially if making the pastry from scratch. Traditionally they’re a herbed and spiced minced meat sausage roll wrapped in flaky puff pastry. They’re so good and worth the effort but sometimes we simply don’t have the time. That’s when these Sausage Roll Muffins come into the picture. I came across this recipe online one day and knew I had to make them. They bring all of the best parts of a classic sausage roll without all of the effort. They’re great as a breakfast, a midday snack or a light lunch and I highly recommend them!

In a large bowl, whisk together the self-rising flour, salt, pepper, granulated garlic, granulated onion, and paprika.

**Note: If you don’t have self-rising flour at home, you can make it at home rather easily. For every cup of all-purpose flour, mix in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. So for this recipe you’ll need, 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder and 1/2 teaspoon salt.**

Add the grated cheese, carrot, zucchini, and chives and stir until evenly combined and coated completely in the dry ingredients.

**Note: The carrot and zucchini are a great way to hide veggies into muffins so that unknowing kids will eat their vegetables without complaining!**

Make a well in the center and pour in the buttermilk and egg. Stir until the mixture just comes together and the dry ingredients are evenly moistened. Divide the batter evenly among the prepared muffin tin.

Divide each sausage into six even pieces. Roll into smooth balls and place on top of the batter in each muffin cup.

**Tip: Use herbed sausages for this or chicken sausages would be great as well. Really, anything you have or prefer would be great.**

Bake in a preheated 400°F oven until golden brown and a toothpick, inserted in the center of the muffin part, comes out clean, about 20 minutes.

Remove from the oven and allow to cool slightly before serving. Garnish with chives and serve with jam. These are delicious served with tomato chutney or tomato and bacon jam. The sweet and salty element can’t be beat.

These muffins are best eaten right away but any leftovers can be chilled in the fridge and rewarmed right before eating. They’ll keep in the fridge for up to 4 days.

I hope you give these muffins a try. They’re great as a breakfast or midday snack or light lunch with a simple arugula or mixed greens salad. You can also make them vegetarian friendly by using impossible meat instead, if you’re into that sort of thing. Be sure to let me know what you think below and as always, thank you for reading and following along.