Pinterest strikes again. I saw a Pampered Chef recipe for Crescent Sausage Bites. That sounded so tummy. Knowing I couldn't do the three ingredient recipe, which used two cans of crescent rolls, I wondered how the "cornbread" recipe from my Mexican Cornbread casserole would work. Let me tell ya. It works!
Since I seem totally unable to cut any dish into cute squares, I opted to make my new creation in my mini muffin silicone pan. (If you can call it a pan--seems weird) That worked with my play on words too. Since the original recipe calls for crescent rolls (think of the moon shape) mine would be fully round like a full moon. Yeah, I try.
Having made this, I am going to reduce the salt in the original bread recipe a bit. I also found that I didn't have room for the full pound of sausage called for by Pampered Chef, so I will adjust that too. I had plans on testing this one for the April Diner News, but my to do list was just too long. I did manage to get it done today, and so I will share it here on the blog instead. You may want to go ahead and get the newsletter because it if filled with great pork recipes this month.
The bready part of this dish is light and airy. The sausage is creamy and flavorful. I think they are really great and they really fill you up. Kids and men will really like these.
Full Moon Sausage and Cream Cheese Muffins
1/2 cup almond flour
1/2 cup golden flax meal
2 tsp baking powder
1/4 tsp salt
1 tbsp olive oil
1/3 cup shredded Monterey Jack cheese
1/2 lb pork sausage (bulk)
4 oz cream cheese
In a medium bowl, combine almond flour, flax meal, baking powder and salt. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Spoon half the mixture into 24 oiled mini muffin cups. Use the back of a spoon to press the batter flat. Bake at 350 degrees for 5 minutes and remove from oven.
Meanwhile, brown the sausage. Drain fat. Stir in the cream cheese until melted. Spoon the sausage mixture over the top of the partially baked muffins. Top with the remaining batter and smooth with the back of a spoon. Bake an additional 15-20 minutes until muffins are golden and set. Cool 5 minutes before removing from pan.
Makes 24 muffins 89 calories each 7 g fat .6 g net carb
Gotta try these. My mom just tasted them--though she is not a low carber, she thinks they are great.
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