Fresh Corn & Sausage Muffins – Twelve Inches Away From Perfection

These fresh corn too sausage muffins would convey been cracking if it weren’t for 1 of the top dog ingredients. Unfortunately, the spicy Italian sausages I used turned out to hold upwards a miserable choice; simply other than that, I was real pleased amongst this experiment.

Like I tell inward the video, a sweeter, milder breakfast sausage would in all likelihood function real good here, simply you’ll convey to await until my side past times side seek out for confirmation. In the meantime, if you lot tumble out to play around amongst this idea, allow me know what you lot used.

By the way, if you’re from San Francisco, too you lot know what a “Rebel Inside” is, you lot could combine this idea, amongst a runny, steamed egg, too travel pretty darn close. I actually promise you lot ambit this a try. Enjoy!

Ingredients for 12 Sausage & Sweet Corn Muffins:

2 teaspoon olive fossil oil

12 ounces pork sausage (I used Italian, simply didn’t retrieve it worked well, too thus I’d seek out breakfast sausage, or another sweeter, milder style)

1/2 loving cup diced crimson bell peppers

1 loving cup fresh sugariness corn kernels

1/2 loving cup chopped greenish onions

1/2 loving cup grated sudden cheddar cheese, or more

1 loving cup all-purpose flour

1 loving cup corn meal

1/2 teaspoon baking soda

pinch cayenne

2 eggs

1 loving cup buttermilk

1/4 loving cup melted butter

* I didn’t add together whatever tabular array salt because my sausage were nearly also salty, simply you lot may desire to add together a pinch

- Bake at 375 degrees F. for 25-30 minutes. Serve warm.