[Preparation]
Cut sausages into round slices. Cut the cream cheese into 1 cm cubes and place in a fridge. Mix well flour and baking powder, and set aside.
Preheat an oven to 200℃ / 392 F.

[Muffin Batter]
Break an egg into a large bowl and beat it lightly. Add granulated sugar, use a whisk to stir until smooth, and use an electric hand mixer to beat on low speed for 2 minutes until it has thickened lightly.

While mixing on low speed, add olive oil. Continue mixing on low speed for 1 minute until smooth.
While mixing on low speed, add milk. Mix well until evenly combined.

Sift the dry ingredients (flour and baking powder mixture) into it in 3 batches. Use a whisk to stir well for the first and second batches until smooth.

For the third batch, use a spatula to fold it until you don't see flour left. This cake batter is heavy, so fold it vigorously.
Add salt and pepper and fold it so that it is well distributed.

Line a muffin pan with glassine paper and put the batter into each cup until half the height of the pan.
Put 2/3 of the sausages on, and press lightly into the batter. Remove the cut cream cheese from the fridge and put 2/3 on.

Put the remaining batter, sausages, and cream cheese on in this order. Press down lightly.

[Bake]
Lower the oven to 190℃ / 374 F and bake for 22 minutes. Remove from the oven, and let cool for 10 to 15 minutes. Remove the muffins from the pan, and cool them on a rack.
If you don't eat it right away, wrap it with cling wrap while it's slightly warm to prevent drying. Store them at room temperature with wrapping. Best eaten within 2 days.