Sausage and Tomato Muffins

Ever on the lookout for a sandwich alternative for Mini Monster, I decided to use up leftover sausages in a savoury version of my muffins for this week's pack lunches. 

2 cups Gluten free bread flour (I used Dove's Farm, you might need to adjust the fluid for a different mix)

1/4 cup sugar 

4 tsp baking powder

8 tbsp olive oil (I used about 100g of melted Pure as I'm almost out of olive oil)

2 tsp Egg replacer*(works without too)

1 cup plus 4 tbsp Oat milk (or other milk substitute)

6 cooked sausages cut into slices

A handful of cherry tomatoes cut into quarters (cut smaller if using large cherry tomatoes)

A few sprigs of fresh herbs out of the garden (oregano, sage and rosemary) - a small amount of dried herbs would be fine too.

Preheat oven to 180º C.

Mix flour, sugar, egg replacer and baking powder together in a large bowl. 

Mix milk substitute and oil in a jug or bowl.

Pour into dry ingredients and mix until almost combined.

Add the sausage, herbs and tomato and continue to mix lightly - do not over mix or they will be tough.

Spoon into greased muffin tin, fill almost to the top.

Bake for 30 mins until risen and golden brown.

Alternative flavours to try:

Spinach, basil and pine nut

Ham and leek

Mustard and herb

Lamb, apricot and cumin

Courgette and lemon