When you have a brunch, muffins are sometime on the bread tray. I usually have a fruit course, so I want my muffins savory. Now, that means I have to think small, mini-muffins small. No more than three bites. So big breakfast flavors in a small package. When I think of breakfast flavors, I’m thinking corn muffins, sausage links, maple syrup, and some onions and herbs. I hope you like it.

Dry ingredients:
1 cup corn meal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
Wet ingredients:o
1 cup buttermilk
1/2 cup creamed corn
2 tablespoons cooking oil
2 eggs, beaten
1/4 cup maple syrup (more for serving)
1/2 red onion, diced fine
8 breakfast sausage links cooked and cut in 1 inch pieces
1/4 cup powdered sugar

Mini muffin pan

Preheat oven to 350.

In bowl add flour, corn meal, baking powder, salt, black pepper, red pepper. Mix to combine.

Add parsley and basil and mix.

In bowl two add beaten eggs, buttermilk, creamed corn, maple syrup, and oil and mix.

Add bowl two into flour bowl and mix until combined.

Add diced onions and mix.

Fill muffin hole 3/4 full; add sausage piece. Top with a little syrup.

Bake for 16-20 minutes.

Top with powdered sugar.