Vermont's Maple Sausage Muffins
Vermont's contribution to the states' muffin series is the Maple Sausage Muffin. It is based on the Corn Muffin recipe found at:
http://www.associatedcontent.com/article/1100306/basic_recipes_for_state_muffins.html?cat=2
VERMONT'S
MAPLE SAUSAGE MUFFINS
1/4 pound bulk mild breakfast sausage
1 Recipe Corn Muffins
1/4 cup maple syrup
In a small heavy skillet slowly cook sausage, crumbling into very fine pieces as it cooks, until browned and crispy, 10 to 15 minutes. Remove with slotted spoon and drain on paper towels.
Prepare muffin recipe as directed except decrease sugar to 1 tablespoon and milk to 3/4 cup. Blend syrup and sausage into liquid ingredients.
Makes 1 dozen, 190 calories each.
Published by Pat Burroughs
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9 Comments
Post a CommentPat, thanks for making mention of my little home state! We definitely seem to have cornered the market on "maple" (whichj is ALWAYS good on sausage anyhow). Infused in a muffin is tasty!
This recipe sounds great! Thank you for sharing it Pat!
Sounds Yummy!! Thank you Grand ma...
Yum! This recipe sounds scrumptious!
I love, Love, LOVE maple in sausage myself.
I've eaten muffins with sausage and cheese but never with maple syrup. How interesting. Sounds like something that would be a good brunch idea.
I had to do a double take on the title...My eyes were saying ;-) syrup..but my head read it correctly; Maple Sausage Muffins. Another outstanding recipe!
Now these sound awesome.
Had I not recently become a veggie, I would give these a try for sure, Pat!!