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Sausage and Cranberry Corn Muffins

Sausage and Cranberry Corn Muffins Recipe
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SERVINGS

18

PREP TIME

15 min

TOTAL TIME

40 min

GLUTEN FREE

NO

Serve these savory muffins for breakfast or on your dinner table. Jones breakfast sausage adds a lovely richness to balance the tartness of cranberries.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 1/4 cups cornmeal
3/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 egg, beaten
1 cup fresh cranberries
DIRECTIONS
Preheat the oven to 350˚F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.

In medium skillet, cook sausage according to package directions until browned and cooked through, breaking it up as it cooks. Set aside.

In large bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine buttermilk, vegetable oil and egg. Add wet ingredients to dry ingredients and stir just until combined. Add cooked sausage and cranberries and stir to combine.

Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until center springs back when lightly touched. Serve warm.

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Ingredients

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 1/4 cups cornmeal
3/4 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 egg, beaten
1 cup fresh cranberries

Directions

Preheat the oven to 350˚F. Line 18 muffin tins with paper liners or spray with nonstick cooking spray.

In medium skillet, cook sausage according to package directions until browned and cooked through, breaking it up as it cooks. Set aside.

In large bowl, combine cornmeal, flour, sugar, baking powder and salt. In another bowl, combine buttermilk, vegetable oil and egg. Add wet ingredients to dry ingredients and stir just until combined. Add cooked sausage and cranberries and stir to combine.

Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until center springs back when lightly touched. Serve warm.
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