A copycat-inspired, protein-boosted breakfast muffin with cornmeal, maple syrup, crumbled sausage, and melted cheddar. About 14g of protein per muffin.
Preheat and cook sausage. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Cook the sausage in a skillet over medium heat, breaking into crumbles, 6–8 minutes until browned through. Drain and cool slightly.
Mix dry ingredients. Whisk together flour, cornmeal, protein powder, baking powder, baking soda, and salt in a large bowl.
Mix wet ingredients. In a separate bowl, whisk eggs, buttermilk, maple syrup, melted butter, and maple extract until fully combined.
Combine. Pour the wet ingredients into the dry ingredients. Stir just until no streaks of flour remain.
Fold in mix-ins. Fold in the cooked sausage and shredded cheese, reserving a small amount of each for topping.
Bake. Divide batter among muffin cups, filling each about 3/4 full. Top with reserved sausage and cheese. Bake 16–20 minutes until golden and a toothpick comes out clean.
Cool and serve. Cool 5 minutes in the tin, then transfer to a wire rack. Drizzle with extra maple syrup if desired.
12 servings
1 muffin
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.