Wednesday 15 November 2017

Gouda Herbs Sausage Muffins


It has egg, sausage and cheese so I can’t argue this is great additional to a brunch table.

I ate two warm and called it lunch on Saturday. The rest kept in the air tight container as I can see by Sunday, when the boys are at home, it will be gone.

I used to bake these savoury muffins when I was juggling between my work and 2 young kids.  I would make a few varieties and freeze them.  The boys would eat it for tea break when they came back from school.  They would take them out from the freezer and heat it in the mini oven on their own.

Now they have grown up and these muffins are still their favourite for tea break.

Happy Baking!


250g          Pre-mix flour, sifted
¼ tsp        Salt
¼ tsp        Dried thyme
¼ tsp        Dried rosemary
¼ tsp        Dried parsley [I use fresh parsleys since I have some]
¼ tsp        Black pepper
1                 Medium size onion
300ml       Milk
1                 Egg
112g           Canola oil [set 3 tbsp to saute onion]
230g          Gouda cheese, shredded (set aside some for topping)
230g          Pork sausage, cut into small pieces


1)Pre-heat oven at 200°C.

2)Saute onions with oil for 3 to 5 mins or until tender.

3)In a large mixing bowl, combine the dry ingredients – flour, salt, pepper and dried herbs.  Stir in the gouda cheese.

4)In a smaller bowl, whisk together the egg, milk and oil.  Stir in sautéed onion and sausages.  Fold in the dry ingredients, making sure all the bits are well coated.
5)Grease the holes of a muffin pan or line with cupcake liners. Spoon the batter in the muffin pan about 2/3 full.

6)Top with the reserved cheese and decorate with some leaf.

7)Bake at 200°C for about 22-25 minutes, or until the tops of the muffins are brown. Allow the muffins to cool in the pan for about 10-15 minutes before transferring them onto a wire rack to cool completely.


  1. Hi Amy, it's been a long time I haven't baked savory muffins. These really look great and made me drooling to have some :)