I absolutely love corn muffins/cornbread muffins. Whether plain or spiced up to bacon, jalapenos or cheese. This morning I woke up craving a warm corn muffin and decided to whip up a batch. Now my basic corn muffin recipe is
1 cup all purpose flour
1 cup cornmeal
4 tbsp vegetable oil or butter
3/4 cup milk (almond, whole milk, skimmed, just depends on what’s in my refrigerator)
3 tsp baking powder
1/4 tsp salt
1/2-3/4 cup sugar (sometimes I use brown sugar/maple syrup/agave, just depends on what I have available and sweetness is a personal preference so start with 1/2 cup and taste your batter).
Preheat oven to 325 degrees F. Combine dry ingredients with milk, eggs and oil/butter fully and set aside. Now here’s what makes the muffin extra special…
1 sprig scallion (finely chopped)
1 mushroom (finely chopped)
1/2 jalapeno (seeded and finely chopped)
2 breakfast sausages (diced, I used chicken, but any sausage can be used)
1 small shallot (finely chopped)
In a non stick fry pan, saute scallion, shallot, mushroom, jalapeno and sausage over medium heat with cooking spray until onions, mushrooms and jalapenos are tender. Set aside to cool while you prepare your muffin pan. I usually use liners to reduce clean up but you can also spray the muffin pan with cooking or baking spray and the muffins usually pop right out!
Once your pans are ready, pour the sausage mix into the corn batter, add 1/2 shredded sharp cheddar and combine completely. Pour batter evenly into muffin pan and bake for 25-28mins.
Use a toothpick to ensure your muffins are cooked thoroughly. Serve warm.
I served mine with avocado salsa!!!