Once again, the good folks at Krusteaz sent me some of their wonderful baking mixes, asking me to try some Easter-inspired recipes (*see disclaimer at the end of this post.) I looked through the recipe section of Krusteaz’s website and finally decided to develop a cornbread muffin recipe based mainly on what I already had in the fridge (some wonderful chipotle, mozzarella and lime pork sausage links; shredded Mexican-blend cheese; sweet red bell peppers; and spring onions.) I must admit that while it was a nice combination of flavors, next time I would add some fresh jalapeno peppers and/or some hot sauce, to make these somewhat sweet and savory cornbread muffins just a little bit spicier.
These tasty treats are ideal to serve for breakfast on Easter morning. They only take about 15 minutes to prepare and 20 minutes to bake, which can be a great time saver while you are rushing around, getting ready for church, preparing your Easter feast, or, like me, hiding Easter eggs all over the yard and house for the traditional egg hunt. Pair the muffins with a nice fruit salad and you’re ready to face the day (which hopefully includes more delicious food later!)
Speaking of delicious food, if you happen to prepare a traditional Easter ham and have some leftovers, make these muffins later in the week and substitute a cup of the ham for the sausage. Waste not, want not, and you’ll have happy, happy taste buds.
Ingredients (12 muffins)
- 1 box (11.5 oz.) Krusteaz Southern Cornbread & Muffin Mix
- ½ cup 2% milk
- 1/3 cup vegetable oil
- 2 eggs
- ¾ cup light sour cream
- 1 cup grated cheese (I used a 4-cheese Mexican blend)
- 1 cup of ham or sausage links of your choice, diced small
- ½ cup red bell pepper
- ½ cup spring onions, both white and green parts
- Hot sauce to taste (optional)
Go ahead and cook your sausage or ham if you haven’t already done so. Let it cool and cut into tiny pieces.
Preheat oven to 400 degrees F. Place 12 muffin tin liners in your muffin pan(s).
Place the cornbread mix in a large bowl. In a small bowl, whisk the milk, oil and eggs until well blended. Add to the cornbread mix and stir until moistened.
Fold in the sour cream and mix well. Add the cheese, meat, red pepper and onions.
Stir together all ingredients and add some hot sauce to taste if desired (recommended!)
Pour the batter into the muffin tins.
I filled my muffin tins to the top, although the directions on the box say to fill them two-thirds of the way. Your choice — if you follow the box, you will get a few more muffins, just not as big.
Follow the cooking times on the box — mine were done in 19 minutes (do the toothpick test – if it comes out clean when stuck in the middle of a muffin, it is done.) Oh yeah, I want to eat one of these right now!
But be patient and let them cool for a few minutes, then enjoy with a nice fruit salad and some coffee, juice, a cool mimosa or a spicy Bloody Mary.
BTW, here’s what these look like when you break them open. Yum!
These muffins refrigerate well and take only 30 seconds or so to reheat in the microwave. So make a batch today!
*OK, here’s my disclaimer: I am not affiliated with the Krusteaz Company in any way — I just love its quality products and am more than happy to try them, especially when I get them for free. Thank you, Krusteaz, thank you.
Eat, drink and be merry!
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This tastes just like my homemade cornbread recipe that I make in my cast iron skillet,, and so much easier. I ought 2 boxes at my local store and now I can’t find it!!
Please let me know how it turns out! And cast iron skillets are the best!