Sausage Cornbread Muffins
Cheesy Gluten Free Muffins with Turkey Sausage and Green Chiles
These gluten free sausage cornbread muffins use masa harina, almond flour, and a little honey for a tender crumb with real corn flavor. Jones Dairy Farm Golden Brown All Natural Turkey Sausage Links, cheddar, and green chiles add savory, slightly spicy bites to every muffin. Bake a batch for grab-and-go breakfasts, a game day spread, or a side for a bowl of chili.
Ingredients
- 1 1/4 cup almond milk
- 1/2 teaspoon red wine vinegar
- 3/4 cup masa harina or corn flour
- 1/2 cup almond flour
- 1/4 cup arrowroot flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons butter, melted
- 2 large eggs
- 2 tablespoons honey
- 1 (5 oz.) package Jones Dairy Farm Golden Brown All Natural Turkey Sausage Links, cooked and sliced
- 1 cup shredded cheddar cheese
- 1/2 cup canned green chiles, drained
Directions
Preheat oven to 400º F. Line a muffin pan with parchment liners and set aside.
Mix milk and vinegar in a small bowl or measuring cup and set aside.
Mix masa harina, corn meal, almond flour, arrowroot flour, baking powder, baking soda and sea salt in a medium bowl.
To the milk and vinegar mixture, add butter, eggs and honey. Mix together well.
Add the wet ingredients to the dry, and mix until there are no more dry spots, taking care to not over mix. Add the sliced sausage, cheddar cheese and green chiles. Stir just to combine.
Scoop batter into muffin tin, filling nearly to the top. Top with extra cheese if desired.
Bake for 25-29 minutes, until the cheese on top is golden brown and the centers are fully cooked.
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