Sausage and Pepper Cornmeal Breakfast Muffins

Yesterday was the first normal day I feel like I've had in a while. I got up, went for a run, played in my kitchen, went to work. Just like the 3-2-1 punch of the last couple of months never was. It was nice, but it was also strange and conjured up lots of emotionally feelingy type things. I'm working through those.

I'm also working through what I made in the kitchen. I've had these in my brain for a while and am very happy with how they turned out. I've had sausage in the freezer for a while and I wanted to repurpose it into something else that I could keep in the freezer and then defrost overnight and eat in the morning. I'm still mostly working on pantry-busting but it certainly got put on hold for the last month or two.

So, these muffins were born. They taste really great and have an interesting texture. The buttermilk makes them incredibly moist. They are hearty and filling and very easy to grab and go. They would be great for brunch with some scrambled eggs and orange juice.

Sausage and Pepper Cornmeal Breakfast Muffins

8oz Sausage
1 Green Pepper
3/4 Cup Flour
1/2 Cup Yellow Cornmeal
3/4 Cup Grated Cheddar
1 Egg
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Buttermilk (I used Lowfat)

Preheat your oven to 350F. Cook the sausage and drain off as much of the grease as you can. Dice the pepper and add it in to the sausage and cook for another three minutes or so until the peppers start to soften. Set aside.

Sift the flour in a bowl and add in the cornmeal, baking powder, cheddar and salt. Add in the egg and buttermilk and stir until combined. Add in the sausage and pepper mix.

Either line a 12 space muffin pan with cupcake liners, or grease each individual space. Fill each cup with batter. It should make every cup pretty full and even.

Bake for 20 minutes until set all the way and just starting to brown a little. If you want, you can also grate more cheese on the top of the muffins.

Eat while figuring out the rest of your day and listening to Imagine Dragons.

These freeze really well.

Makes 12.

Strawberry, Chocolate Chip and Coconut Mini Muffins

Okay, so normally I know I would come to you with a story about where this recipe came from and who I made it for and how everything came about. But today, none of that. This randomly came from my brain. I am so proud of my brain right now.

I love when inspiration smacks you on the head and then whatever you make turns out exactly how you wanted. 

This may be my new favorite thing I've ever made. 

These little mini-muffins are so ridiculously delicious. The strawberries are bright, the chocolate is a deep contrast. The coconut adds sweetness and the toasted coconut on top if the perfect textural compliment. 

I love these. Please make them and love them like I do. 

Strawberry, Chocolate and Coconut Mini Muffins

3 Tablespoons Softened Butter

1/2 Cup Granulated Sugar

1 Egg

1/2 Teaspoon Vanilla Extract

1/4 Teaspoon Salt

1 Teaspoon Baking Powder

1 Cup Flour

1/2 Cup Milk

1/2 Cup and 2 Tablespoons Unsweetened Coconut

1 Cup Diced Strawberries (about 4 large ones)

1/2 Cup Semi-Sweet Chocolate Chips

Preheat the oven to 350F. 

Toast 1/4 Cup of Coconut in a skillet until it has turned a light brown. Set aside. 

In a large mixing bowl, cream together the butter and sugar. Next add in the egg, milk and vanilla. Mix well, then add in the salt, baking powder and flour. Stir until everything is really well combined. Then mix in 2 tablespoons of the coconut, all the strawberries and the chocolate chips. 

Take a mini-muffin pan and either grease with butter or use liners. Fill the cups just over three quarters full. Sprinkle the tops with the toasted coconut and bake for about 18 minutes until they seem done. 

Makes 25. I ate three while taking the pictures.