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:

Quickview
174k Calories
5g Protein
9g Total Fat
17g Carbs
1% Health Score
Limit These
Calories
174k
9%

Fat
9g
15%

  Saturated Fat
4g
29%

Carbohydrates
17g
6%

  Sugar
4g
5%

Cholesterol
24mg
8%

Sodium
203mg
9%

Get Enough Of These
Protein
5g
10%

Phosphorus
103mg
10%

Vitamin B1
0.13mg
9%

Vitamin B3
1mg
7%

Vitamin B6
0.14mg
7%

Manganese
0.13mg
7%

Zinc
0.88mg
6%

Fiber
1g
6%

Vitamin B2
0.1mg
6%

Selenium
3µg
5%

Iron
0.88mg
5%

Potassium
159mg
5%

Magnesium
17mg
4%

Vitamin B12
0.24µg
4%

Calcium
39mg
4%

Folate
15µg
4%

Vitamin B5
0.32mg
3%

Vitamin D
0.47µg
3%

Copper
0.06mg
3%

Vitamin E
0.3mg
2%

Vitamin K
1µg
1%

Vitamin C
0.87mg
1%

Vitamin A
52IU
1%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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