We love corn anything — grilled on the cob, polenta, cornbread, street corn, and especially corn muffins! We made these with turkey breakfast sausage, chives (or green onion) and sharp white cheddar. Delicious! What makes the muffins so special, is Professor Torbert’s orange corn meal. We love the color it gives the muffins as well as the extra nutrition from carotenoids (potent antioxidants).
We used the basic muffin recipe from PT’s website and added in the sausage and chives for a savory breakfast. They are also great as a bread side for lunch or dinner, too. Because these muffins are so good, you might want to double the recipe and save half in the freezer for another time. In fact, we had guests in house, so we baked half the batter one day and saved the batter for a few days and then baked the rest of the muffins.
In addition to or instead of sausage, try bacon in these muffins. That would also be amazing. And, one thing we haven’t done yet, is to add some fresh grilled corn to the batter. I’ll bet that would be fantastic!
Sausage & Cheddar Corn Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal We use Professor Torbert’s Orange Corn Meal
- 1/4 cup granulated sugar
- 1 tsp. salt
- 1 tbsp. baking powder
- 1/3 cup canola oil
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup grated sharp white cheddar *can also use yellow cheddar
- 3/4 cup chopped, cooked turkey sausage
- 1/4 cup chives or green onions, thinly sliced
Instructions
- Preheat oven to 350℉. Line a muffin tin with paper liners. Spray the liners with cooking spray.
- Place all dries (flour, corn meal, sugar, baking powder, and salt in a mixing bowl and blend with a whisk or spoon.
- Add eggs, oil, and buttermilk and stir until well-blended. Stir in sausage, cheese and chives or green onions.
- Fill each muffin thin about 2/3 full.Bake for 10-20 minutes or until golden brown.
- Eat right away, or store in an airtight container in the refrigerator or freezer until ready to serve.
