Cheese And Sausage Muffins With Spiralizer Vegetables
Welcome to my cheese and sausage muffins with spiralizer vegetables. I am going back to last year and more specifically November 2015 when I first tried a cheese muffin.
Servings: 12
Calories: 214kcal
Ingredients
- 5 Large Carrots peeled
- 25 g Spring Onion
- 25 g Red Pepper
- 250 g Cheddar Cheese grated
- 225 g Self Raising Flour
- 2 Large Eggs
- 175 ml Whole Milk
- 1 Large Sausage chopped into small slices like a chorizo
- 1 Tbsp Olive Oil
- 1 Tsp Chives
- 1 Tsp Mustard Powder
- 1 Tsp Oregano
- Salt & Pepper
Instructions
- Preheat the oven to 180c.
- Using your Spiralizer cut up your carrots into long stringy pieces. Then do the same again with your red pepper.
- Place the flour in a large mixing bowl and add the eggs and mix well. Add the rest of the ingredients (apart from the milk) and mix again.
- Add the milk (a little at a time) until you have a nice creamy muffin mixture.
- Place into individual baking moulds or into little Yorkshire Pudding trays. Then bake for 25 minutes or until the tops are golden brown.
- Serve!
Notes
The benefit of this recipe is that you can use it as a base for lots of different flavours. Swap sausages for bacon or leftover pork or chicken. With the vegetables use up whatever you have in.
Nutrition
Calories: 214kcal | Carbohydrates: 17g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 209mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4610IU | Vitamin C: 4.5mg | Calcium: 185mg | Iron: 0.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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