Sausage Cheddar Cornbread Muffins

Gluten Free Muffins

StreuselNeed something quick and easy to snack on for breakfast tomorrow while you prep your turkey? Or how about a quick hearty bite Friday morning before you start your holiday shopping?  You can have these made start to finish in under 30 minutes.

Would you guess these muffins are also gluten free?

I am super excited to bring this recipe to you, first of four this Holiday Season, thanks to Krusteaz!

Krusteaz was a sponsor at the IFBC Strudel and I attended back in September.  They were looking for bloggers to try out their new line of Gluten Free Mixes to create some holiday recipes.  I love creating recipes so I jumped at the chance.  Krusteaz graciously sent me their new mixes and everything I would need to start creating.

Krusteaz Cornbread

 

 

First up…

 

 

Gluten Free Honey Cornbread!

 

 

The scientist in me loves to know what types of flours gluten free recipes and mixes are using.  Just in case you are curious too, this mix, in addition to corn, uses sorghum and millet flours.  Did you know that the U.S. is the largest producer of sorghum?  It’s primary use was animal feed, now it’s to feed this hungry animal too!

 

Sausage Cheddar Cornbread Muffins

makes 12 muffins

 

one Krusteaz Gluten Free Honey Cornbread Mix

1/3 c. avocado oil ( or any vegetable oil)

1 large chicken egg

1 c. milk (I used 2%)

1/2 lb. spicy pork breakfast sausage

1 c. shredded cheese (I used a pre-shredded cheddar blend)

 

Fry up the sausage and set aside.  I used the drained fat to grease my muffin tin.

prep work

Combine the mix, oil, egg and milk and stir until combined.

mix it up!

Fill each muffin cup about 2/3 full with the cornbread mix.  Add a generous spoonful of sausage on top, then add cheese (as generous as you want to be – I wish I had been more generous with mine) and bake for about 15 minutes (until golden brown and gooey) at 375 degrees Fahrenheit.

The Transformation!

Happy Thanksgiving!

 

 

 

 

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