In The Kitchen: PORTUGUESE SAUSAGE CORN MUFFINS

I miss Hawaii.. I mean I realllly really miss Hawaii.  Hawaii is like a foodie mecca all of the most amazing Asian and European cultures met, fell in love and had the most amazing food baby ever.

One of them being Portuguese Sausage. IT.SO.GOOD. Smokey, spicy, savory and sweet all at the same time.

I always keep a few Portuguese Sausages in the fridge/freezer because a few slices w/ some eggs and rice makes an amazing breakfast/lunch/snack/whatever and reminds me of home!!

A little while ago a friend posted on her FB (Hi JUDY! :) that she made Jiffy corn muffins w/ hot dogs and I swear my eyeballs nearly popped out of my head. SO GENIUS!

We didn't have hot dogs but I like I said always.have.Portuguese.sausage. lol!

Ingredients:

Cooking Spray
1/2 Cup Broccoli (Diced)
1/2 lb. Sausage
1 Egg
1/2 Can Creamed Corn
1/2 Can Corn (Drained)
1 Box Jiffy Corn Mix (If you want to use the whole can of creamed corn & corn you can just double up on your Corn Mix)
3 Tbsp Milk (I used Broccoli which adds a lot of moisture if you want to omit the Broccoli I would suggest upping your milk 2 more Tbsp.)

I like to start off by boiling my sausage first to make sure it's cooked through and through.

Pre-Heat oven to 400 Degrees F.

Combine your Jiffy corn mix, Milk, Corn, Egg

And Creamed Corn (the secret to SUPER MOIST Corn Bread!)

Now you obviously don't have to put Broccoli in your corn bread I know it's a bit nontraditional but if you've been following along you've probably noticed I lost a bit of weight since I started blogging.. and honestly I wholeheartedly attribute it to Broccoli..

Ultimately I add it to everything I eat because well take for instance this cornbread mix.  This is definitely not health food.  But if you add in the broccoli you're going to feel fuller quicker just because it has so much fiber and you're going to end up eating less calories/fat/carbs/starch ect because the Broccoli is taking up space.

Combine all of your ingredients!

Generously spray your muffin tins with your cooking spray and add a heaping spoonful of the corn mixture.

Fill to about the 1/2 way mark.

By now the water should have boiled away from the pan and you can fry the sausages a bit.

Take your sausages off the pan and dice into small pieces.

Distribute the diced sausage evenly in your corn mixture.

Add another spoonful on top of the sausage so that it's about 2/3's full.

 Bake for 20 min.

Take a spoon and run it around the edges and they should pop right out.

Eat along side some chili! 

To be extra decadent I added a dollop of butter and a drizzle of honey!  

But honestly they're super delicious without the extra toppings!

Enjoy! :)