Sausage Cheese Muffins

"Southern Living; see note for OAMC instructions"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Yields:
12 muffins
Advertisement

ingredients

Advertisement

directions

  • Combine sausage, green onions, and green pepper in a skillet.
  • Cook over medium heat until sausage is browned; drain excess fat.
  • Combine flour, cornmeal, soda, salt, and red pepper.
  • Combine egg and buttermilk.
  • Add buttermilk mixture, sausage mixture, and cheese to flour mixture; stir just until moistened.
  • Spoon into greased muffin pans, filling two-thirds full.
  • Bake at 400 degrees for 28-30 minutes or until golden.
  • Note: OAMC instructions--To Freeze: Freeze wrapped individually in plastic wrap, then put in ziplock.
  • To Reheat: Microwave 10-20 seconds or until heated through.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made these for brunch and they were very delicious. I like a heartier muffin and this fit the bill. The sausage and onion flavors combined well. A great addition to our breakfast smorgasbord. Thanks Nurse Di.
     
  2. I'm not rating these, primarily because I screwed them up with my first attempt - forgot to make high altitude adjustments - so I have to make them again and will rate then. While mine were pretty flat (we live about 6,000 ft. elevation) they tasted pretty good. I have to admit, I couldn't stop eating them, so they are worth trying and adjusting to your personal taste. I could hardly taste the bell peppers, so I will use jalapenos next time. I really couldn't taste the cheese either, so I'll increase that a bit. The amount of chile flakes was just right (I thought.) Mine were a tad bit over-cooked at 28 minutes, so you may want to check them prior to that time. I LOVE the nutritional content of these muffins - better than most muffins.
     
  3. I made these yesterday morning, and heated one from frozen on my way out the door this morning. A good basic recipe, but I think the next time I make it, I will substitute jalapenos and/or habaneros for the green peppers. I doubled the crushed red pepper but it wasn't quite as "zippy" as we normally like.
     
  4. Excellent! I omitted the onions/green peppers because my family doesn't care for them. Next time I'll be sure to reduce the amount of pepper flakes, because for us weenies it's a bit too spicy lol! I doubled the recipe, and didn't get quite 24 muffins--probably closer to 18 in a standard-sized muffin tin and only baked them for about 18 minutes in my convection oven--I might reduce that by a minute or two next time, as they were just a smidge on the dry side. This will definitely become a staple in my house, THANK YOU!!!
     
  5. Just got done making these, and we love them. I doubled the batch, as I get breakfast company quite often. mollywally
     
Advertisement

Tweaks

  1. I made these yesterday morning, and heated one from frozen on my way out the door this morning. A good basic recipe, but I think the next time I make it, I will substitute jalapenos and/or habaneros for the green peppers. I doubled the crushed red pepper but it wasn't quite as "zippy" as we normally like.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes