I've finally got a whole-wheat corn bread/muffin recipe in my files that I am happy with. Hope loves cornbread (I do too) so I decided to make use of it in my search for good, hearty/healthy, warm breakfast recipes. This is a sweet/savory recipe that uses a good amount of typical breakfast foods - eggs, sausage, honey, milk... I think it is pretty kid friendly as well as having whole grains, protein, no refined sugars and reduced fats. Refrigerate the leftovers for two days or freeze and defrost as needed.
SAUSAGE-CHEDDAR CORN MUFFINS
what you need:
1 C yellow cornmeal
1 C whole-wheat flour
2 tsp baking powder
1 tsp salt
2 eggs
1/2 C honey
2/3 milk (1% or 2%)
1 C chopped/crumbled cooked breakfast sausage (I like Jones All-Natural lite sausage links - no funny stuff, no nitrates/nitrites, precooked. The lite is made with the addition of brown rice. Find it in the freezer section. If you use the lite, just be forewarned that the sausage flavor will be pretty mild in the muffin. I actually like it better with the regular stuff, duh - more fat!)
1/2 C 2% reduced-fat cheddar cheese (I like to use small dices because you taste the cheese more, although you can just use shredded)
what to do:
preheat oven to 400 degrees. grease a muffin tin (don't use paper, these don't come out of the wrapper well) In one bowl, mix together the eggs, honey and milk. In a separate bowl, mix together the cornmeal, flour, baking powder and salt. Add the wet ingredients to the dry and mix until just blended. Add the sausage and the cheese, mix again. Evenly distribute between cups of muffin tin. Bake until just beginning to turn golden and toothpick comes out clean (10-12 minutes?)
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