Sausage and Cranberry Corn Muffins
Sausage and Cranberry Corn Muffins might be a good recipe to expand your hor d'oeuvre collection. One portion of this dish contains approximately 5g of protein, 9g of fat, and a total of 174 calories. This recipe serves 18. For 31 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Many people really liked this Southern dish. 160 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Taste and Tell Blog requires egg, flour, cornmeal, and vegetable oil. Overall, this recipe earns a not so awesome spoonacular score of 23%. Cranberry Orange Corn Muffins, Cranberry-Pecan Corn Muffins, and Sausage, Cranberry, and Corn Bread Stuffing are very similar to this recipe.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 28 minutes
Ingredients:
2 teaspoons baking powder
1 cup buttermilk
1 1/4 cups cornmeal
1 cup fresh cranberries
1 egg, beaten
3/4 cup all-purpose flour
1 roll (12 oz) Jones Dairy Farm All Natural Pork Sausage
1/2 teaspoon salt
1/3 cup sugar
1/4 cup vegetable oil
Equipment:
muffin tray
bowl
oven
muffin liners
Cooking instruction summary:
Preheat the oven to 350F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.In a medium skillet, cook the sausage until browned and cooked through, breaking it up as it cooks. Set aside.In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine the buttermilk, vegetable oil and egg. Add the wet ingredients to the dry ingredients and stir just until combined. Add in the cooked sausage and the cranberries and stir to combine. Divide the batter evenly between the prepared muffin cups. Bake until the center springs back when lightly touched, 18-20 minutes. Serve warm.
Step by step:
1. Preheat the oven to 350F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.In a medium skillet, cook the sausage until browned and cooked through, breaking it up as it cooks. Set aside.In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, combine the buttermilk, vegetable oil and egg.
2. Add the wet ingredients to the dry ingredients and stir just until combined.
3. Add in the cooked sausage and the cranberries and stir to combine. Divide the batter evenly between the prepared muffin cups.
4. Bake until the center springs back when lightly touched, 18-20 minutes.
5. Serve warm.
Nutrition Information:
covered percent of daily need
