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!
Cornmeal Buttermilk Muffins, MY Way! (Maple Sausage Cornmeal Buttermilk Muffins)
- 4 ounces bulk breakfast sausage
- 3/4 cup all purpose flour
- 1/3 cup finely ground yellow cornmeal
- 3 Tablespoons granulated maple sugar
- 2 teaspoons baking powder
- 1/4 teaspoon Kosher salt
- 1/2 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 1/2 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.