Sausage Corn Muffins
Yield
1 1/2 dozenPrep
10 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
cornmeal
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¾ | cups |
milk
|
|
| 1 | each |
eggs
beaten |
|
| ½ | pound |
sausage
bulk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
cornmeal
|
|
| 1E+1 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 414 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 226.8 | g |
sausage
bulk |
|
Directions
Combine first 5 ingredients.
Mix in rest of ingredients. Spoon batter into greased muffin pan, filling ⅔ full.
Bake at 425 degrees F. for 25 minutes or until golden brown.
