Sausage & Veggie Muffin Recipe – Easy Wholewheat Savory Muffins

Last Updated on 4 months by Neha Deshmukh

Sausage & Veggie Muffin Recipe – Easy Wholewheat Savory Muffins

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and satisfying breakfast or snack options. And let me tell you, these Sausage & Veggie Muffins are a total game-changer. They’re packed with flavour, surprisingly healthy thanks to the wholewheat flour, and seriously addictive. I first made these when my kids were begging for something different than the usual, and they’ve been a hit ever since!

Why You’ll Love This Recipe

These aren’t your average muffins. They’re savory, filled with delicious sausage and veggies, and perfect for a grab-and-go breakfast, a quick lunch, or even a tasty snack. Plus, using wholewheat flour adds a lovely nutty flavour and a boost of fibre. They’re also super customizable – feel free to swap in your favourite veggies or spice things up! Honestly, you’ll love how easy they are to make and how much everyone enjoys them.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 2/3 cup wholewheat flour
• 2/3 cup all-purpose flour
• 1 tsp baking powder
• 2 eggs
• 40 gm butter, melted (about 3 tbsp)
• 1/3 cup milk
• 1/2 tsp oregano
• 1 tsp paprika
• 1 tsp white pepper powder
• Salt to taste
• 1 small carrot, grated
• 1 small potato, grated
• 1 small onion, minced
• 3 sausages, chopped
• 3 tbsp corn kernels
• 3 tbsp frozen peas
• 2/3 cup grated mozzarella cheese

Ingredient Notes

Let’s talk ingredients for a sec! Using wholewheat flour adds a lovely texture and a nutritional boost. Don’t worry, it doesn’t make them heavy at all! You can adjust the ratio of wholewheat to all-purpose flour to your liking.

Now, about the sausage – feel free to experiment! I’ve used everything from spicy pork sausages to milder chicken varieties. If you can find some good quality, locally made Indian-style sausages, even better! They’ll add a fantastic flavour.

And finally, the spices! Oregano, paprika, and white pepper powder create a really lovely flavour profile. White pepper is a little different than black pepper – it’s a bit more subtle and floral. But if you only have black pepper, that’s totally fine too!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Line a muffin pan with silicone cups or paper liners. This makes cleanup a breeze!
2. In a large bowl, whisk together the wholewheat flour, all-purpose flour, and baking powder. Make sure everything is nicely combined.
3. Now, add the grated carrot, potato, minced onion, chopped sausages, corn kernels, peas, and mozzarella cheese to the flour mixture. Give it a good mix – you want everything evenly distributed.
4. In a separate bowl, whisk together the eggs, melted butter, and milk until smooth. Then, stir in the oregano, paprika, white pepper powder, and salt.
5. Pour the wet ingredients into the dry ingredients and gently fold everything together. Be careful not to overmix – a few lumps are okay! Overmixing can make the muffins tough.
6. Divide the batter evenly into the prepared muffin cups, filling each about ¾ full.
7. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
8. Let them cool slightly before serving warm with ketchup or chili sauce.

Expert Tips

• Don’t skip grating the carrot and potato! It helps them cook evenly and blend into the muffin.
• If your batter seems a little dry, add a tablespoon of milk at a time until it reaches the right consistency.
• For extra flavour, sauté the onions and sausages before adding them to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based sausages and an egg replacer (like flax eggs) to make these muffins vegan-friendly. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Swap the wheat flour for a gluten-free flour blend. Just make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of chili flakes or cayenne pepper to the batter for a little extra heat. My family loves a bit of a kick!
• Festival Adaptation: These are fantastic for celebrations! Serve them as part of a breakfast spread or as a savoury snack during festivals.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a side of ketchup, chili sauce, or even a dollop of yogurt. They also pair well with a fresh salad or a bowl of soup.

Storage Instructions

Leftover muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

FAQs

1. Can I use different vegetables in these muffins?

Absolutely! Feel free to swap in your favourites. Zucchini, bell peppers, spinach, or even mushrooms would all work well.

2. What type of sausage works best in this recipe?

Any sausage you like! Pork, chicken, or even lamb sausage will be delicious. Just make sure it’s fully cooked before adding it to the batter.

3. Can these muffins be made ahead of time?

Yes! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a quick stir before baking.

4. How do I adjust the baking time for different muffin pan sizes?

Smaller muffin pans will require a longer baking time, while larger muffin pans will require a shorter baking time. Keep an eye on them and check for doneness with a skewer.

5. Can I freeze these muffins after baking?

Yes! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.

6. What is the best way to grate the carrot and potato to avoid a soggy muffin?

Grate them finely and squeeze out any excess moisture with a clean kitchen towel before adding them to the batter. This will help prevent the muffins from becoming soggy.

Enjoy baking (and eating!) these delicious Sausage & Veggie Muffins! Let me know how they turn out in the comments below.