Sausage Muffins
Yield
1 dozenPrep
30 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
sausage
crumbled, cooked |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
sausage
crumbled, cooked |
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Stir together flour, cornmeal, cheese, sugar, bp, and ¾ teaspoon salt; make well in center.
Combine eggs, milk, and oil; add all at once to dry ingredients, stirring until moist and lumpy.
Fold in sausage. Fill greased muffin cups ⅔ full and bake at 400℉ (200℃). for 20 to 25 min.
