Sausage Corn Muffins
Think corn dogs in muffin form. Corn meal batter is poured into a muffin pan, stuck with a piece of sausage at the center, and baked. Sausage corn muffins!
- 150 to 200 grams Hungarian sausages semi-frozen
- softened butter for greasing
For the muffin batter
- ½ cup butter softened
- ⅔ cup sugar
- ¼ cup honey
- 2 large eggs
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ½ teaspoon baking powder
- ½ cup milk
- Preheat the oven to 350F.
Precook the sausages
- While the sausage is still semi-frozen, peel off the casing (it was something I failed to do and Speedy wasn’t too happy to find tough sausage casing in his muffin). Cut the sausage into 12 equal portions about an inch and a half thick.
- Line a baking tray with non-stick paper and arrange the sausage rings in a single layer. Pop into the hot oven for about ten minutes to lightly brown the tops.
Mix the muffin batter
- Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can use a hand mixer but it really isn’t necessary) until smooth.
- Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.
Bake the muffins
- Butter the holes of the muffin pan (no need to if using a non-stick pan).
- Use an ice cream scoop to uniformly fill the holes to 3/4 their height. Place a piece of sausage at the center pressing it down lightly.
- Bake the muffins for 25 minutes at 350F. Cool for about five minutes.
- Run a knife around the muffins to loosen the edges to release them from the pan. Muffins are best while still hot and the edges are crisp so don’t allow them to cool before serving. You may sprinkle them with shredded cheese, if you like. I like!
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