Savory Sausage, Cheese and Oat Muffins

Savory Sausage, Cheese and Oat Muffins

21 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Niki
Recipe by  Niki

“A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
  3. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

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Reviews (21)

Rate This Recipe
SHURMAY
40

SHURMAY

These muffins turned out beautifully. They were so tasty. What I had on hand dictated my substitutions: regular butter for reduced calorie margarine, 2 real eggs for 1/2 C egg substitute, packaged real bacon bits for meatless breakfast patties, and cheddar for Parmesan. I was a little freer with the cheddar than the amount in the recipe too. These were a tasty companion to this site's "Creamy Corn Soup". Thanks.

LindaT
27

LindaT

I was intrigued by this recipe, especially since no one else had reviewed it. :) The one major alteration I made was using whole wheat flour instead of white. The only other changes were using real chopped onion instead of powder( didn't have any powder) and some extra seasonings. These tasted pretty good. Next time, I am going to add some broccoli and perhaps some lowfat cheese to the mix, instead of parmesan.

KitchenWolverine
24

KitchenWolverine

This is my favorite muffin recipe, tho I do make some substitutions depending on what I have on hand: whole wheat flour for all-purpose, 2 eggs or 6T mayonnaise for the egg substitute, 1/4 cup of Bac-O's or bacon bits for each patty, and butter for the margarine as I cannot stand the thought of margarine anymore after reading a natural health article that pointed out it is 'one molecule away from plastic'. It doesn't rise as much with the whole wheat flour, so I also fill the cups higher than I would normally, which usually only gives me 8 muffins. I also tried greasing the tins with coconut oil this time instead of Pam olive oil spray or Crisco...and they taste better! One other thing...I have a small, hot oven, but I still needed to go 14 minutes in baking them, probably because of the changes I made.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 130 cal
  • 6%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 429 mg
  • 17%

Based on a 2,000 calorie diet

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