Maple and Sausage Corn Muffins Recipe

Name: Maple and Sausage Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/3 cups white corn meal; 1 cup all-purpose flour; 1 Tbsp. CALUMET Baking Powder; 1 tsp. salt; 1/4 cup (1/2 stick) butter, softened; 2/3 cup sugar; 1 cup milk; 2 eggs; 1/4 cup maple syrup; 8 oz. ground breakfast sausage,cooked and crumbled; 1/2 cup KRAFT Shredded Mild Cheddar Cheese; 1/3 cup canned chopped green chiles

Servings: persons

1-1/3 cups white corn meal
1 cup all-purpose flour
1 Tbsp. CALUMET Baking Powder
1 tsp. salt
1/4 cup (1/2 stick) butter, softened
2/3 cup sugar
1 cup milk
2 eggs
1/4 cup maple syrup
8 oz. ground breakfast sausage,cooked and crumbled
1/2 cup KRAFT Shredded Mild Cheddar Cheese
1/3 cup canned chopped green chiles

1
Preheat oven to 400 degrees.
2
Mix corn meal, flour, baking powder and salt together; set aside.
3
In mixer, cream together butter and sugar.
4
Beat in eggs.
5
Add maple syrup and milk.
6
Add dry ingredients to wet ingredients.
7
Mix until moistened.
8
Stir in sausage, cheese and chiles.
9
Spoon into greased muffin jumbo tins.
10
Bake 25-30 minutes or until golden brown.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/3 cups white corn meal, 1 cup all-purpose flour, 1 Tbsp. CALUMET Baking Powder, 1 tsp. salt, and more.

Yes, Maple and Sausage Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple and Sausage Corn Muffins

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