Savory Confetti Muffins

Course Breakfast, Snack
Cuisine International
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 7 muffins
Author Connie Veneracion


  • 3/4 cup chopped salty sausage I used salami
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • 1/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons sugar
  • 1/3 cup chopped assorted fresh herbs I used, tarragon, parsley and basil, but only half as much, or even less, if using dried herbs
  • 1/2 cup cream
  • 1 teaspoon mustard
  • 1 large egg


  • Preheat the oven to 400F. 
  • Line a muffin pan with paper cups. If not using paper cups, lightly grease seven of the holes of the muffin pan.
  • Heat the butter in a pan. Add the chopped sausage, onion and bell pepper. Cook gently over medium heat until the vegetables start to soften. Cool the mixture while you prepare the rest of the ingredients.
  • In a bowl, stir together the flour, baking powder, salt, baking soda, sugar and chopped herbs.
  • In another bowl, lightly beat the cream, mustard and egg.
  • Add the sausage mixture to the cream mixture. Stir to combine.
  • Add the sausage and cream mixture to the dry ingredients. Stir just until moistened. Do not overmix.
  • Bake for 20 to 25 minutes or until a toothpick inserted at the center comes out clean.
  • Let the savory confetti muffins cool in the pan for about five minutes before serving.