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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Breakfast Cupcakes with sausage & apples. Forget about Micky Ds, This is great for sleepover guests, or a brunch. get to gether. Ingredients:
cake |
1 1/2 c. all-purpose flour |
1/2 c. cornmeal |
1/3 c. packed brown sugar |
1 tbsp. baking powder |
1 tsp. baking soda |
1/8 tsp .kosher salt |
1/2 c. plain nonfat yogurt or buttermilk |
1/4 c. milk |
2 tbs. vegetable oil |
2 eggs |
1 egg white |
1/2 bulk breakfast sausage |
1 apple sliced thin ( i like honeycrisp or fuji) |
for the carmel |
1 c. packed brown sugar |
1/3 c. heavy cream |
1/4 c. maple syrup |
2 tbs. of a good bourbon or rum (optional) |
1 tsp. salt |
Directions:
1. Preheat oven to 350
2. Coat cups of jumbo muffin tin with nonstick spray, these can be baked in a greased 9 inch cast iron skillet for 30 min.
3. Combine flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl.
4. Combine yogurt, milk, oil, eggs, and egg white in another bowl. Set aside
5. Brown sausage in a skillet about 5 min. remove and drain on paper towel.
6. Whisk brown sugar, cream, syrup,bourbon, and salt for caramel together in a skillet over med high heat, stirring often, Bring to boil, reduce heat to medium-low and simmer for 10 min.
7. Stir sausage into flour mixture and add yogurt mixture. Stir just until combined; mixture will be slightly lumpy. Arrange apple slices in muffin cups. Divide caramel evenly between cup; top with rounded 1/2 cup of barrer.
8. Bake until toothpick inserted comes out clean, about 30 min.
9. Let them coolbriefly before turning out of muffin tin.
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