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Add a photoThese muffins compliment a dinner beautifully.
With Love,
Catherine
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Ingredientes
- 2 Sausage Links â sweet or hot â crumbled
- ½ red bell pepper â diced
- 2 roasted jalapeños â shopped with seeds
- 2 tablespoons butter - softened
- 1 bunch scallions â chopped
- 6 sun dried tomatoes â 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 7 servings | |
| Calories 327 | |
| Calories from Fat 63 | 19% |
| Total Fat 7.25g | 9% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 431mg | 18% |
| Potassium 253mg | 7% |
| Total Carbs 55.17g | 15% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.77g | 5% |
| Protein 9.78g | 16% |
