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Breakfast Cupcakes Recipe

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This recipe for Breakfast Cupcakes, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 c. flour1/2 c. cornmeal1/3 c. packed brown sugar1 tbsp. baking powder1 tsp. baking soda1/8 tsp. kosher salt1/2 c. plain nonfat yogurt1/4 c. milk2 tbsp. veggie oil2 eggs1 egg white1/2 lb breakfast sausage1 fuji or honeycrisp apple thinly sliced1 c. packed brown sugar1/3 c. heavy cream1/4 c. maple syrup2 tbsp. bourbon or rum1 tsp. salt

Directions:
Directions:
Preheat oven to 350. Coat cups of jumbo muffin tin with nonstick spray. Combine flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a large bowl. Combine yogurt, milk, oil, eggs, and egg white in another bowl. Set aside.Brown sausage in a skillet over medium-high heat about 5 minutes. Remove from pan and drain on paper towels.Whisk brown sugar, cream, syrup, bourbon and salt for caramel together in a skillet over medium-high heat, stirring often. Bring to boil, reduce heat to medium-low and simmer for 10 minutes.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 cups; top with rounded 1/2 cup of batter. Bake until toothpick inserted in a cupcake comes out clean, about 30 minute. Let cupcakes cook briefly before turning out of muffin tin.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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