June 19, 2012
These savory stuffed corn muffins are a tasty accompaniment to any meal of the day. A plain corn muffin is delicious on it's own (especially when it's smothered in honey butter) but add in some sausage, jalapenos, red bell pepper, and plenty of spices and it only get's better. This recipe makes the corn muffins from scratch but in a pinch, the boxed mix will work as well. Serve your savory stuffed corn muffins alongside a pair of eggs in the morning or with a bowl of chili in the evening. However you enjoy them, these corn muffins should be added to your recipe collection immediately!
Ingredients:
2 Sausage Links – sweet or hot – crumbled
½ red bell pepper – diced
2 roasted jalapeños – shopped with seeds
2 tablespoons butter - softened
1 bunch scallions – chopped
6 sun dried tomatoes – shopped
1 tsp. baking soda
½ tsp. baking powder
1 ½ cups all-purpose flour
1 ½ cups corn-meal
2 eggs
1 cup buttermilk or sour milk (milk plus 1 tablespoon vinegar)
Zest of 1 lime
1 tablespoon brown sugar
1 tablespoon white sugar
Dashes of ground cumin
Dashes of paprika
Dashes of sea salt
Dashes of fresh ground black pepper
Olive oil for drizzling
Romano cheese for grating
Directions:
Preheat Oven 350 degrees:
Heat a frying pan with a drizzle of olive oil and add the bell pepper, jalapeños, scallions, crumbled cooked sausage and sun dried tomatoes to sauté for 3 or 4 minutes. Turn heat off and set aside to prepare the batter for the muffins.
In a small bowl combine the sour milk, eggs and butter and mix.
In a larger bowl combine the flour, corn-meal, lime zest, baking powder, baking soda, spices, sugars and mix. Add the wet ingredients to the dry ingredients and combine well.
Bring bowl to the stove and spoon in the sausage and vegetable mixture, turning over as added to combine well.
Butter cupcake tins and spoon the batter into the greased cupcake tin. Top each muffin with a little butter, grated cheese and a little drizzle of olive oil.
Bake 20-25 minutes or until toothpick test comes out clean.
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