Wednesday, August 24, 2016

#GFCF Sausage and Sweet Corn Muffins

A couple of tweaks to a delicous recipe I found on AllRecipes and I had a great GFCF breakfast option!


  • 2 teaspoons olive oil
  • 12 ounces lean breakfast sausage
  • 1/2 cup diced red bell pepper
  • 1 cup gluten free flour
  • 1 cup corn meal
  • 1/2 teaspoon baking soda
  • 1 pinch cayenne pepper
  • 2 eggs
  • 1 cup almond milk
  • 1 cup fresh sweet corn kernels
  • 1/2 cup chopped green onions
  • 1/4 cup melted margarine
  1. Preheat oven to 375 degrees F ( 190 degrees C). Place paper liners in 12 muffin tin cups.
  2. Heat olive oil in a skillet over medium-high heat. Remove casings from sausages (if not packaged in bulk) and place in skillet. Break the sausage into small pieces with a wooden spoon as it cooks. Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.
  3. Place flour, corn meal, baking soda, and cayenne pepper in a mixing bowl. Whisk until combined.
  4. In a separate bowl, whisk eggs and almond milk together. Add egg/almond milk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions and reserved sausage mixture. Stir in melted margarine; mix just until flour is mixed in.
  5. Divide batter among cups in prepared muffin pan.
  6. Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

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