Saturday, June 16, 2012

What's for Dinner? - Savory & Sweet Sausage Bacon Corn Muffins

I realize I've been on a muffin kick lately. Forgive me, they're just so CUTE. Delicious little serving-sized poofs of deliciousness. What's not to love??  I've been doing a lot of sweet and healthy muffins for Piper's breakfasts including fruits and veggies, but this time I wanted to stray just a little and try something sweet and salty. Not quite as healthy as the others but geez, every now and again it's nice to indulge.  They came out sooooooo yummy I had to share on the day of making them rather than wait and accidentally forget to share the recipe with you all.  My little creation came out SO GOOD, and there's nothing about these that the kids won't love as well. Bon appetit!


1/2 pound of Farmland Pork & Bacon Pork Sausage
2 cups of all-purpose white flour
1/4 tsp. baking soda
3 tsp. baking powder
1 Tbsp. wheat germ
2 Tbsp. Stevia
1/2 tsp. salt
1/3 cup whole milk
2 brown eggs, beaten
1 cup canned creamed corn
1/4 cup Canola oil
1/4 cup butter, melted

1.  Cut the 1 pound of pork & bacon sausage in half and place only one of the halves into a skillet, brown thoroughly, chopping the meat into very small pieces.
2.  While meat is browning, preheat the oven to 375 and spray 12 muffin tins with cooking spray.
3.  Drain the meat using a colander with very small holes.
4.  In a large bowl, combine the flour, baking soda, baking powder, wheat germ, Stevia, and salt.
5.  In a medium bowl, combine eggs, milk, butter, corn, oil, and meat.
6.  Pour the egg mixture into the dry ingredients and stir until mixed together well.
7.  Spoon the batter into your sprayed muffin tins.
8.  Bake for 20-25 minutes until the tops are perfectly golden brown....aaaaannnnndddddd.....

THESE MUFFINS ARE SO DELICIOUS! I plan on serving them with a big bowl of butter beans with plenty of celery seed. The perfect complimentary dish. Leave comments and let me know how yours turn out!

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