Need grab-and-go meal options? Here is a fun one for you. These “piggy cupcakes” will be a huge hit. Plus, the batter is made with Greek yogurt, so that’s an added protein bonus.
The bread alone would be delicious baked in a loaf and used for reubens or even a chicken sandwich. By baking them this way in a muffin pan, I was able to transform a favorite “Man Meal” into a “Manly Lunch Box Hit.”
Of course, my daughter got a kick out of the fact that I called them “cupcakes.”
The bread takes a little time to prepare, but that’s why I love baking and planning my meals on quiet Sunday afternoons. A little effort on the weekend = ready-made lunch items for the week! Store in an airtight container in the refrigerator, or freeze for future use. The recipe yields 12 to 14 cupcakes.
We make ours gluten-free by substituting the flour, and I’ve also made this recipe egg-free by subbing a flax egg (see note).
- Cuisine: Lunch
- 1 tablespoon dry yeast
- 1/4 cup warm water
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon butter
- 1 teaspoon salt
- 1 egg (or 1 flax egg)
- 2 1/4 cups flour or all-purpose gluten-free flour (If using gluten-free flour that doesn’t contain xanthan gum, add 1 teaspoon)
- 1 cup sauerkraut (drained well), or 1 large apple, grated
- 2 low-fat smoked sausage or Kielbasa links (12 to 14 ounces total)
- In a small bowl, stir the yeast and warm water together, then set aside.
- In a large mixing bowl, mix the yogurt, honey, butter, salt, egg, and 1/4 cup of the flour. (Add xanthan gum here, if needed.)
- Add the yeast water, and mix again. Add the sauerkraut and the remaining 2 cups of the flour. Mix thoroughly.
- On a floured surface, knead the dough until it’s plump, then place it back into your mixing bowl. Cover and leave in a warm place until it doubles in size (about 1 1/2 hours).
- Punch the dough down again. Let it rise again until it doubles in size.
- Preheat the oven to 375F.
- At this point, you can either bake the bread in a loaf pan, or continue with the recipe to make the kielbasa cups.
- Lightly coat muffin pans with cooking spray, then fill each cup three-quarters full with dough.
- Slice the sausage into even pieces the depth of your tin. Press a piece into the center of each cup.
- Bake for 25 to 30 minutes, until a toothpick comes out clean.
To make a flax egg, mix 1 tablespoon of ground flax seed with 3 tablespoons of warm water. Mix until creamy, and let stand for 10 minutes until a gel-like consistency forms.