Corn muffins with sausages

Soft, sweet corn dough with milk, with an appetizing sausage filling, will appeal primarily to lovers of dishes made from corn grits and flour (more often people begin to appreciate this taste in adulthood). Baking is perfect for first and second courses instead of bread. These savory sausage muffins are also convenient to take with you as a hearty snack.

Ingredients

• Sausages - 180 g
• Milk - 240-250 ml
• Egg - 1 pc.
• Sugar - 30 g
• Flour - 140 g (1 cup with a volume of 200 ml with a slide)
• Corn flour - 140 g (1 cup with a volume of 200 ml with a slide)
• Baking powder - 11 g
• Dried ground garlic - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 0.5 tsp

Directions

1. Prepare all ingredients. Sausages will suit any - be guided by your taste.
2. Preheat oven to 180 degrees.
3. Whisk the egg in a deep bowl.
4. Pour in milk of any fat content. Stir with a whisk.
5. In another deep bowl, sift the wheat and cornmeal.
6. Add baking powder.
7. Add sugar, salt, dried oregano and garlic. Stir.
8. Make an indentation in the center. Pour in the milk with the egg.
9. Stir so that there are no lumps. The dough turns out quite thick, like pancakes.
10. I put silicone capsules in muffin molds (you can take paper ones, or you can just grease the iron molds with oil and do not cover them with anything).
11. Pour a tablespoon of batter into each mold. I have 12 muffins in total.
12. Cut the sausage into pieces 3 cm long. Drown each piece of sausage in the dough, but not completely.
13. Send the form to the oven preheated to 180 degrees and bake for 20-30 minutes (the time depends on the power of your technique, the size of the muffins and the material of the molds).
14. Corn muffins with sausages are ready. Let them cool down a bit and serve.
15. Bon appetit!