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Savoury Christmas muffins

Savoury Christmas muffins


Take the leftover trimmings from Christmas dinner – sprouts, stuffing and pigs in blankets – and bake them into little savoury muffins

  • Feeds 12 Feeds 12
  • Ready in 30 minutes

Each serving contains

  • Energy
    982kj 235kcal
  • Fat
    Med 19%
  • Saturates
    High 35%
  • Sugar
    Low 4%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 20g

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Big Bag Option


  • 250g Co-op self raising flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 large Co-op British free range eggs, beaten
  • 80g Co-op unsalted butter, melted and cooled
  • 50ml Co-op semi-skimmed milk
  • 200g Co-op Greek style natural yogurt
  • 100g leftover cooked Brussels sprouts, chopped
  • 6 leftover pigs in blankets, chopped
  • 200g leftover stuffing, crumbled
  • 4 tbsp leftover cranberry sauce


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Line a 12-hole muffin tin with paper cases
  3. In a large bowl, mix the flour, baking powder and bicarb, then season
  4. In a jug, whisk the eggs, butter, milk and yogurt
  5. Stir the wet ingredients into the flour mixture until just combined
  6. Stir in the sprouts, pigs in blankets and half the stuffing
  7. Swirl through 2 tbsp of the cranberry sauce
  8. Divide the mixture between the muffin cases, then crumble over the rest of the stuffing and top each with a dollop of the remaining cranberry sauce
  9. Bake for 18-20 mins, until well risen and a toothpick inserted into the centre comes out clean
  10. These can be served warm or cold