Cornmeal Sausage Muffins
Cooking Time: 1 hour | Serves: 6
Cooking Time: 1 hour
These muffins are lovely served warm from the oven, but they are perfect for a travelling breakfast too or to take to work. Just heat gently in the microwave before serving if you want them warm.
7.5 oz. pkg. Lightlife® Plant-Based Breakfast Links
1 cup fine grain yellow cornmeal (not medium or course)
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. white sugar
1 tsp. salt
1 large free-range organic egg or plant-based egg substitute
1 cup almond or nut milk
1/4 cup vegetable oil
1/3 cup roasted red pepper, finely diced
2 Tbsp. pickled jalapenos, finely chopped
Preheat the oven to 400°F. Spray a jumbo 6 cup muffin pan with non-stick cooking spray.
Heat a skillet over medium heat, spray with non-stick cooking spray and cook Lightlife breakfast links for 5 or 6 minutes, turning occasionally, until evenly browned. Remove from the skillet, let cool slightly and cut each link into 5 pieces.
In a large bowl, stir together the cornmeal, flour, baking powder, sugar and salt. Make a well in the center of the dry ingredients.
In a small bowl, whisk together the egg, almond milk and oil. Pour into the dry ingredient well and stir with a wooden spoon until just combined but still lumpy, about 4 or 5 stokes. Add the chopped breakfast links, roasted red pepper and pickled jalapenos and stir just to combine.
Spoon batter evenly into muffin pans until they are about 2/3 full.
Bake on the center rack of the oven for 17 to 20 minutes until tops are risen and light golden brown. Let cool in the muffin pan for 10 minutes before removing. Serve warm.
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