Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 10 x brown and serve sausges
- Â Â (or possibly 10 regular sausage links)
- 1 pkt corn muffin mix - (8 1/2 ounce)
- 1/2 c. lowfat sour cream
- Â Â (or possibly sour half-and-half)
- 2 x Large eggs slightly beaten
- 2 Tbsp. maple syrup
Direcciones
- Cook sausages according to package directions, drain on paper towels and cut into small pcs.
- Combine corn muffin mix, lowfat sour cream, Large eggs and maple syrup, stirring till just moistened. Carefully stir in sausages. Don't overmix. Allow batter to rest in bowl for 3 to 4 min before spooning into 12 greased or possibly paper lined muffin c..
- Bake at 400 for 15 min.
- This recipe yields 12 muffins.
- Variation: Substitute 4 to 5 strips of grilled bacon for the sausage.
- Tip: Chill any leftover muffins because of the meat they contain.
- Description: "Here's a breakfast muffin chock full of sausage with a lighter texture than most cornbread. This is perfect served hot with a honey nut butter."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 12 servings | |
| Calories 39 | |
| Calories from Fat 24 | 62% |
| Total Fat 2.71g | 3% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 19mg | 1% |
| Potassium 31mg | 1% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.38g | 2% |
| Protein 1.23g | 2% |
