Sausage Apple Corn Muffins Food

SAUSAGE & APPLE CORNBREAD BAKE

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.

SAUSAGE CORNBREAD

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

SAUSAGE BREAKFAST MUFFINS

Steps:

• Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

APPLE CORN MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin generously with nonstick spray.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt, blend well.
• In a separate bowl, combine the milk, egg and butter.
• Add the apple and corn to the liquid ingredients and then pour over the dry ingredients.
• Mix lightly until all are slightly moist, the batter will be lumpy.
• Fill muffin cups two-thirds full and bake about 30 minutes.
• Tops will spring back when touched.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil over medium-high heat in 12-inch skillet.
• Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
• In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

PEANUT BUTTER, APPLE AND SAUSAGE MUFFINS

Steps:

• HEAT oven to 375 degrees F. Combine flour, sugar, baking powder and salt in large bowl; mix well.
• BEAT egg in small bowl; whisk in peanut butter. Stir in milk a little at a time; add oil and mix well. Pour into bowl with dry ingredients; stir gently to combine (this is a stiff batter; do not over mix).
• LINE a 12 muffin pan with paper muffin cups. Fill the lined cups 1/3 full of batter. Make a shallow indentation in the center of the batter with your finger; do not go to the bottom of the cup.
• PLACE 1 teaspoon jelly in each indentation. Top with halved sausage patties. Fill muffin cups 2/3 full with remaining batter.
• BAKE 20 minutes until done and golden brown. Remove from oven and cool in pan 5 minutes. Remove from pan and cool on wire rack; serve warm.

SAUSAGE STUFFING MUFFINS

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

MAPLE & SAUSAGE CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Mix corn meal, flour, baking powder and salt together; set aside.
• In mixer, cream together butter and sugar. Beat in eggs. Add maple syrup and milk.
• Add dry ingredients to wet ingredients. Mix until moistened. Stir in sausage, cheese and chiles. Spoon into greased muffin jumbo tins.
• Bake 25-30 minutes or until golden brown.