Breakfast Sausage & Corn Muffins

The are so delicious, make a double batch and freeze for future use.
BREAKFAST SAUSAGE AND CORN MUFFINS
INGREDIENTS: 2/3 Cup Butter, 3 Eggs, 1 2/3 Cup Milk, 2 1/3 Cp All Purpose Flour, 1 Cup Cornmeal, 4 1/2 Tsp Baking Powder, 1 Tsp Salt, 1 Cup Sugar, 1 Cup Shredded Cheese, 1/2 Lb Cooked Breakfast Sausage. DIRECTIONS: Preheat oven 400 degrees, in a bowl mix flour, cornmeal, baking powder, salt and set aside. In a stand mixer, cream sugar and butter until light and fluffy Beat 1 egg at a time, then add the dry mixture and milk alternately until mixed. Turn off stand mixer, remove it and FOLD in the cooked sausage and cheese--don't overmix. Pour into cupcake pan (or liners), bake 15-20 minutes until golden brown or inset stick to make sure cooked all the way through, ENJOY! Makes 24 muffins.

Thank you for watching!
Rosa

[susanlozano]

Rosa this looks awesome. I will adjust to make Gluten-free. Perfect for freezer

[rcgkreations]

These are so yummy, straight from freezer to fridge to thaw, microwave 50 seconds & do yymmy--a week later!