I’m really on a roll here this week. It’s good to be back in action!
When I happened upon the #baketogether tag earlier in the week on Twitter, I was jolted back in time. Like my slacking on #MuffinMonday, it had been a long time since I last participated. Something like 8 or 9 months, if I’m recalling correctly. Whoops! How did that happen?
Still, I always enjoyed #baketogether. How often do you get to bake along with a cookbook author? Abby Dodge invites us into her kitchen–and recipes–to bake virtually together, since we can’t physically do so. She’s so supportive and hands-on with the group, too–you have to love her!
So, with that in mind, and my renewed vigor in my kitchen, this month’s #baketogether bounced around in my head for a couple days while I formulated the perfect adaptation. I knew I didn’t want a typical sweet muffin, but full-on savory would be too much. I also wanted something somewhat unique. Then I had it! Sausage!
You know how when you’re eating a pancake breakfast, you swipe your sausage through the syrup before you chow down on it? I wanted to capture that in my muffin. And I had a pretty good idea how. Luckily for you, it worked!
The muffins aren’t too sweet by themselves, but paired with a maple syrup infusion, they are exactly what I was looking for. Poking holes in the tops of the muffins with a fork, like a poke cake, before applying the maple syrup helped get them to absorb the syrup instead of shucking it off onto the counter. I highly recommend warming them up a bit before eating for the full effect.
Don’t forget to head on over to Abby’s page to see everyone else’s adaptations–and possibly join in next month!
- 4 ounces bulk breakfast sausage
- ¾ cup all purpose flour
- ⅓ cup finely ground yellow cornmeal
- 3 Tablespoons granulated maple sugar
- 2 teaspoons baking powder
- ¼ teaspoon Kosher salt
- ½ cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons grapeseed oil
- 3 teaspoons pure maple syrup
- Brown the breakfast sausage, breaking it up into crumbles. Remove from heat and set aside.
- Preheat oven to 350 degrees Fahrenheit. Line 6 cups of a muffin tin with paper liners and set aside.
- In a medium bowl, combine the flour, cornmeal, maple sugar, baking powder, and salt. Whisk until well blended.
- In a small bowl, combine the buttermilk, egg, and grapeseed oil and mix with a table fork until well blended.
- Pour the liquid over the dry ingredients and add the sausage crumbles, folding until just incorporated.
- Using a large cookie scoop, portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full).
- Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes.
- Move to a wire rack and let cool for 15 minutes.
- Remove the muffins from the pan and transfer to a wire rack.
- Poke some holes in the top of each muffin and pour a scant ½ teaspoon of maple syrup over the top of each muffin to infuse with its flavor.
- Store leftovers in an air-tight container in the refrigerator for up to 2 days. They can be warmed up again with a quick zapping in the microwave.