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Sausage 'n' Broccoli Corn Muffins

 Sausage 'n' Broccoli Corn Muffins
Serve these along with a bowl of chili, and you have a hit for a cold weather day.—Verlene Hendricks, Roswell, New Mexico
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1-1/2 cups crumbled cooked hot pork sausage
  • 2/3 cup fresh broccoli florets, cooked, finely chopped and patted dry
  • 1/2 cup chopped green chilies

Directions

  • In a large bowl, combine the cornmeal, flour, baking soda, salt,
  • garlic powder and cayenne. In another bowl, whisk the eggs,
  • buttermilk and oil. Stir into dry ingredients just until moistened.
  • Combine the sausage, broccoli and chilies; fold into batter.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at
  • 400° for 18-23 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve

2 of 2

Sausage 'n' Broccoli Corn Muffins (continued)

Directions (continued)

  • warm. Refrigerate leftovers.
  • Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 189 calories, 10 g fat (2 g saturated fat), 50 mg cholesterol, 404 mg sodium, 18 g carbohydrate, 2 g fiber, 8 g protein.