Best Sausage And Sweet Corn Muffins Recipes
CHEESY SAUSAGE CORN MUFFINS
Saw this recipe on another site and thought "Oh my gosh, I have to make those!!!" The picture was mouthwatering. I think these would be awesome as a portable breakfast or with any type of bean soup. I'm adding the recipe here so I don't lose it! If you make it before I do, please rate it for us....enjoy!
Provided by KeithsKelly
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425.
- Combine all dry ingredients in bowl.
- Add butter or oil, eggs and milk or buttermilk.
- Stir just until combined, add a few drops more liquid if it's too thick. Don't over stir!
- Fold in sausage and cheese.
- Fill muffin cups to almost full.
- Bake for about 15 minutes.
- *Optional - you can add chopped onions or green peppers when browning the sausage if you like!
- Store leftovers in the fridge.
Nutrition Facts : Calories 265.6, Fat 15.9, SaturatedFat 6.5, Cholesterol 75.5, Sodium 480.9, Carbohydrate 21.2, Fiber 1, Sugar 4.3, Protein 9.4
ON-THE-GO BREAKFAST MUFFINS
My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.
Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
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