Sausage Cornbread Muffins

Servings

05 mins

Prep Time

45 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
1 1/4 cup	Almond milk
1/2 teaspoon	Red wine vinegar
3/4 cup	Masa harina or corn flour
1/4 cup	Medium grind corn meal
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 All Natural Golden Brown® Turkey Sausage Links, cooked and sliced
1 cup	Shredded cheddar cheese
1/2 cup	Canned green chiles, drained

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.