Sausage and Sweet Corn Muffins recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Sausage
Ingredients
- 2 teaspoons olive oil 12 ounces lean breakfast sausage ½ cup diced red bell pepper 1 cup all-purpose flour 1 cup corn meal ½ teaspoon baking soda 1 pinch cayenne pepper 2 eggs 1 cup buttermilk 1 cup fresh sweet corn kernels ½ cup chopped green onions ½ cup grated sharp Cheddar cheese, plus more for sprinkling on muffins ¼ cup melted butter
Nutrition Info
- 222.7 caloriescarbohydrate: 21.7 gcholesterol: 66.9 mgfat: 12.9 gfiber: 1.3 gprotein: 10.2 gsaturatedFat: 5.8 gservingSize: -sodium: 325.9 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Sweet Corn Muffins
Directions
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Preheat oven to 375 degrees F (190 degrees C). Place paper liners in 12 muffin tin cups.
Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper, cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.
Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.
In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter, mix just until flour is mixed in.
Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese.
Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.