Sausage Cheese Muffins
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 226.79 g bulk pork sausage
- 59.14 ml chopped green onion
- 59.14 ml chopped green pepper
- 177.44 ml all-purpose flour
- 118.29 ml plain cornmeal
- 4.92 ml baking soda
- 2.46 ml salt
- 0.61 ml red pepper flakes
- 1 egg, beaten
- 236.59 ml buttermilk
- 118.29 ml shredded cheddar cheese
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.
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Reviews
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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.
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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.
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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!!!
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Tweaks
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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.