Sweet muffins with sausage

Votes: 2

Time: 20 min.
Complexity: easily
Quantity: 12 pcs.

Sweet muffins with sausage - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 hot dog sausages
1 cup flour
0.5 cup coarse corn flour
2 tsp baking powder
1.5 tsp mustard powder
0.5 tsp salt
0.5 tsp cayenne pepper
2 eggs category CO
0.5 cups of milk
0.5 cups vegetable oil
0.25 cups honey
2 tablespoons mayonnaise
2 tbsp mustard
You will need: 12 corn dog sticks, 15cm long.

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Recipes with similar ingredients: sausages, corn flour, eggs, milk, mustard powder, ground cayenne pepper, mustard, mayonnaise, honey

Cooking the dish according to the recipe:

Preheat oven to 180°C and line a 12-cup muffin tin with paper cupcake liners.

Cut off 3.5 cm from each end of the sausage and set aside. Slice the remaining centers and set aside as well.

In a large bowl, whisk together flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt, and cayenne pepper.

In a medium bowl, whisk the eggs, milk, butter, and honey until smooth. Whisk the wet mixture into the dry mixture and fold in the sliced sausages. Pour the batter into the prepared molds, filling each about three-quarters full.
Thread the reserved sausage pieces onto sticks and insert into the center of the cupcakes, at a slight angle.

Bake until the cupcakes are golden brown on top and slightly springy, about 20 minutes. Cool in the pan for 10 minutes, then remove from the pan to cool completely.

In a small bowl, combine the mayonnaise, mustard, and the remaining 1/2 teaspoon dry mustard. Spread the mixture on top of each cupcake.

Recipe muffins with sausage.