Jalapeño Sausage Cornbread Muffins
Jalapeño Sausage Cornbread Muffins made with Jiffy mix and cheddar cheese are sweet spicy and delicious. You'll love this easy muffin recipe for breakfast, brunch or as the perfect accompaniment to your favorite soup and chili recipes!
Servings 12 muffins
- 2 large eggs
- 2 boxes Jiffy corn muffin mix
- 2 cups cooked sausage breakfast links, sliced or crumbled
- 1 cup shredded cheddar cheese or cheddar blend
- ½ cup sour cream
- ½ cup milk
- 1 jalapeño pepper 2 tablespoons, ½ diced, plus slices for the top, optional
- ½ teaspoon smoked paprika optional
- 2 tablespoons melted butter
Preheat oven to 400 degrees f
In a large mixing bowl, add the eggs, and beat slightly
Add the remaining ingredients (except for melted butter), and stir until just combined
Pour batter into a greased muffin tin. Top with sliced jalapeño peppers, if desired
Bake for 15 to 18 minutes or until tops are golden brown and toothpick inserted into muffins comes out clean
Remove from oven, and brush tops with melted butter. Allow to cool on platter or cooling rack until ready to serve
Store muffins in refrigerator.
Baking time may vary depending upon your oven.
Calories: 311kcal | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 551mg | Potassium: 140mg | Fiber: 3g | Sugar: 9g | Vitamin A: 338IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg