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In the realm of breakfast options, savory muffins have carved out a special niche. These versatile treats are not just for sweet tooths; they can be packed with flavor and nutrition, making them a perfect choice to kickstart your day. Among the myriad of savory muffin recipes, Savory Mini Breakfast Sausage Corn Muffins stand out for their unique combination of ingredients and ease of preparation. These delightful muffins are a culinary embrace, offering the heartiness of breakfast sausage intertwined with the comforting texture of corn muffins.

Mini Breakfast Sausage Corn Muffins

Start your day right with Savory Mini Breakfast Sausage Corn Muffins! These delightful treats combine the hearty flavors of breakfast sausage with the comforting texture of corn muffins, making them perfect for busy mornings or brunch gatherings. Easy to make and packed with protein, these muffins feature a balanced blend of cornmeal, cheddar cheese, and green onions. Ideal for on-the-go breakfasts or served fresh from the oven, discover a new favorite in your morning routine!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk (or substitute with 1 cup milk + 1 tablespoon vinegar)

2 large eggs

1/4 cup melted unsalted butter

1 cup breakfast sausage, cooked and crumbled (approximately 4 links)

1/2 cup shredded sharp cheddar cheese

1/4 cup chopped green onions (or chives)

1/4 teaspoon freshly ground black pepper

A pinch of cayenne pepper (optional, for a touch of heat)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Prepare a mini muffin tin by greasing it lightly or lining it with mini muffin liners for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, black pepper, and cayenne pepper (if you’re using it). Ensure these ingredients are thoroughly combined for a consistent muffin texture.

      Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until the mixture is smooth and well incorporated.

        Combine Mixtures: Carefully pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. It's important not to overmix; a few lumps are perfectly fine and will not affect the final product.

          Fold in Add-ins: With a gentle hand, fold in the crumbled cooked sausage, shredded cheddar cheese, and chopped green onions, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Tin: Using a small cookie scoop or a spoon, carefully fill each muffin cup about two-thirds full with the batter. This will allow for proper rising without overflowing.

              Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The muffins are done when they turn a lovely golden brown and a toothpick inserted into the center of one comes out clean.

                Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Afterward, transfer them to a wire rack to cool slightly before enjoying.

                  Enjoy: Serve these warm, either as a delightful breakfast option or a convenient snack perfect for those on-the-go moments!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 mini muffins

                      - Presentation Tips: Consider serving these muffins on a rustic wooden platter, garnished with additional chopped green onions for a pop of color. They pair wonderfully with a small bowl of honey or maple syrup for dipping.