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Wednesday, April 2, 2014

Full Moon Sausage and Cream Cheese Muffins

Pinterest strikes again. I saw a Pampered Chef recipe for Crescent Sausage Bites. That sounded so tummy. Knowing I couldn't do the three ingredient recipe, which used two cans of crescent rolls, I wondered how the "cornbread" recipe from my Mexican Cornbread casserole would work. Let me tell ya. It works!

Since I seem totally unable to cut any dish into cute squares, I opted to make my new creation in my mini muffin silicone pan. (If you can call it a pan--seems weird) That worked with my play on words too. Since the original recipe calls for crescent rolls (think of the moon shape)  mine would be fully round like a full moon. Yeah, I try.

Having made this, I am going to reduce the salt in the original bread recipe a bit. I also found that I didn't have room for the full pound of sausage called for by Pampered Chef, so I will adjust that too. I had plans on testing this one for the April Diner News, but my to do list was just too long. I did manage to get it done today, and so I will share it here on the blog instead. You may want to go ahead and get the newsletter because it if filled with great pork recipes this month.

The bready part of this dish is light and airy. The sausage is creamy and flavorful. I think they are really great and they really fill you up. Kids and men will really like these.

Full Moon Sausage and Cream Cheese Muffins

1/2 cup almond flour
1/2 cup golden flax meal
2 tsp baking powder
1/4 tsp salt
4 eggs
1 tbsp olive oil
1/3 cup shredded Monterey Jack cheese
1/2 lb pork sausage (bulk)
4 oz cream cheese

In a medium bowl, combine almond flour, flax meal, baking powder and salt. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Spoon half the mixture into 24 oiled mini muffin cups. Use the back of a spoon to press the batter flat. Bake at 350 degrees for 5 minutes and remove from oven.

Meanwhile, brown the sausage. Drain fat. Stir in the cream cheese until melted. Spoon the sausage mixture over the top of the partially baked muffins. Top with the remaining batter and smooth with the back of a spoon. Bake an additional 15-20 minutes until muffins are golden and set. Cool 5 minutes before removing from pan. 
Makes 24 muffins    89 calories each    7 g fat   .6 g net carb

Gotta try these. My mom just tasted them--though she is not a low carber, she thinks they are great.

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Anonymous said...

Mmmmm. They sure look and SOUND good, Lisa.

Andrea said...

These were sooooooo good!!! They came out of the oven 30 minutes ago and are already gone. Headed back to the kitchen to make another batch at my family's request. Thanks!

Andrea said...

Made another batch today! I was running short on time this morning so I tried a slight variation. I cooked the sausage and added cream cheese as directed, then added that mixture to the muffin mixture and stirred all together till blended well. Then I spooned that into the mini muffin pan, leaving out the layer steps. This worked great and made a very moist little muffin. I probably could have even gotten 36 muffins instead of 24. They turned out great!!

Melissa said...

I made these and did the same as the person above made them - just stirred everything together! Worked great and they are very tasty! Tanks for the recipe!

Faustess said...

These sound great! I'll have to make them soon. Do you have an idea of how long to bake them if made in a regular-sized muffin pan?

Unknown said...

In a regular sized muffin pan I baked them for 20 minutes - skipping the layering step.

Clipping Path said...

I wanted to thank you for this great blog!

Anonymous said...

Does anyone know if you can freeze them. I don't think I can eat them all

Clipping Path said...

Nice article, thanks for the information. It's very complete information. I will bookmark for next reference.

Anonymous said...

I freeze similar biscuits with cream cheese and make sausage balls and freeze for diabetic grandson. These low carb recipes have been life savers!!!

Unknown said...

Anything i can use to substitute the flax meal? Having trouble finding it, thanks

Amy said...

Hi! Thanks for this recipe... I posted a variation I made on my blog today. I appreciate the inspiration.



Anonymous said...

Anyone know where I can buy Cream Cheese in the UK? I used to be able to get it from M & S of all places but not anymore :(

Jen said...

So, I just made these. I used Flax Meal as that's what I had & didn't have "GOLDEN" Flax Meal. Is there a difference? I will say...they are OKAY. But, they are very "mealy" grainy & very heavy. So much so, that we can't even really taste the sausage or cheese. What did we do wrong? They aren't bad, just like a very almond/flax "mealy" muffin.

Anonymous said...

I thought they were a little dry, so I dipped them in SF pancake syrup, very tasty!!

Unknown said...

I was thinking it might be nice to try taco seasoned meat as well

Annette from OK said...

Hi. Just finished baking these. Very tasty, my husband wasn't crazy about hem, but I think with a different type of sauage, ( I used great value country) and not trying to layer it in mini muffin tins would make a difference in the flavor. Thanks again. Since I liked it, and I am the only chef in our house, we will have this again.

G_intexas said...

These are great! I used a regular sized muffin pan and did as others did by mixing all ingredients and baking at one time. Kind of reminecent of Bisquick sausage/cheese balls. I added sliced, pickled jalapeƱos on tops of muffins before baking. Next time, I'll chop the jalapeƱos up and add them to the batter, yum! Thanks for sharing!

Anonymous said...

To anonymous who wanted to know where to buy cream cheese in the UK: Tescos carries it.

Suzanne said...

I wonder if these could be made with cheddar cheese, rather than cream cheese?

Unknown said...

All supermarkets sell cream cheese, usually either there own brand or Philadelphia, wait rose own is particularly nice