These savoury vegetable muffins are so good! A little touch of cayenne adds a nice warming touch. These muffins are perfect hot or cold with soup or to pack in your lunch. Pack a few extra to share:)
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne
- 1 cup cheddar cheese, shredded
- 2 eggs
- 1/4 cup butter, melted
- 1 cup sour cream
- 1/2 cup farmer sausage, cooked and chopped (you could use bacon or breakfast sausage)
- 1/2 cup corn kernels, cooked
- 1/2 cup red and green sweet peppers, chopped
- 1/2 cup spinach, chopped
- In a medium sized bowl, whisk together dry ingredients and shredded cheese, set aside.
- In a smaller bowl, whisk eggs, butter, and sour cream.
- Stir wet ingredients into dry ingredients just until combined.
- Mix in farmer sausage, corn, peppers, and spinach. Do not over mix. The batter will be quite thick.
- Spoon into a well greased muffin tin.
- Bake in 350º for 20 to 25 minutes. Mine were perfectly done at 23 minutes.
- Cool in muffin pan for a few minutes then remove and place them on a rack to finish cooling. They are delicious hot or cold. Great for bag lunches.
- Yields: 12
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