Ingredients:

  • 8 oz (225 g) Ground Breakfast Sausage
  • 1 tsp (5 ml) Neutral Cooking Oil (e.g., Rapeseed or Sunflower oil)
  • 1 cup (120 g) All-Purpose (Plain) Flour
  • ½ cup (60 g) Vanilla or Unflavoured Whey Protein Isolate Powder
  • 2 Tbsp (30 g) Light Brown Sugar (Optional)
  • 1 Tbsp (15 g) Baking Powder
  • ½ tsp (2.5 g) Fine Sea Salt
  • ¼ tsp (1 g) Ground Black Pepper
  • 2 large Eggs, lightly whisked
  • ¾ cup (180 ml) Whole Milk or Buttermilk
  • ¼ cup (60 ml) Pure Maple Syrup
  • 2 Tbsp (30 g) Unsalted Butter, melted and slightly cooled

Instructions:

  1. Prepare the Sausage: In a skillet, heat the oil over medium heat. Add the ground sausage and break it up. Cook the sausage until fully browned and crispy, approximately 5–7 minutes. Drain the sausage thoroughly on a paper towel-lined plate to remove excess grease. Set aside to cool slightly.
  2. Prepare the Oven and Tin: Preheat your oven to 400°F (200°C). Lightly grease the cups of the mini muffin tin, or line them with mini paper cases.
  3. Combine Dry Ingredients: In the large mixing bowl, whisk together the flour, protein powder, brown sugar (if using), baking powder, salt, and pepper. Ensure there are no lumps.
  4. Combine Wet Ingredients: In the small mixing bowl, whisk together the eggs, milk, and maple syrup until homogenous. Gently whisk in the cooled melted butter.
  5. Mix Batter and Assemble: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix. Gently fold the cooled, cooked sausage crumbles into the batter.
  6. Bake: Use a small scoop or spoon to fill each muffin cup approximately two-thirds full. Bake for 18 to 20 minutes, or until the tops are golden brown and firm to the touch. Insert a toothpick into the centre of a muffin; it should come out clean.
  7. Cool and Serve: Let the muffins cool in the tin for 2 minutes. Transfer the muffins to a wire cooling rack to cool slightly before serving.