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Sausage and Sweet Corn Muffins
August 23, 2016

Really delicious! These are going to become standards to have in the fridge for the kids to grab on the way to college every morning -- they are VERY satisfying. We didn't have buttermilk on hand, so we used skim milk with a little added vinegar. Also used a cup of whole wheat flour instead of the white flour (with a teaspoon of baking soda instead of a half to make up for it) and used turkey sausage instead of pork. Quite yummiful! Next time we'd like to use little cubes of cheese (and more of it!) instead of shredded cheese, as we felt the shredded cheese taste gets lost in all the marvelous ingredients. Unfortunately, the pinch of cayenne wasn't noticeable....being from New Mexico, we plan to add chopped green chile next time. Also thinking about scrambling about 8 or 10 eggs with a little salt, then filling each muffin tin half way with recipe mix, adding a tablespoon of scrambled egg in a small depression, then fill each tin with recipe mix the rest of the way. We think the egg will get done, but not sure. There will likely be closer to 15 or 16 muffins then, as our first batch of 12 were all quite big, though maybe that's because we didnt measure out the green onions, cheese, and corn -- just used a good amount. Another splendid recipe, Chef John -- keep up the good work!

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