Hot Link Corn Muffins

Hot Link Corn Muffins

3 (6-inch) hot links, cooked, diced
1 1/3 cups all-purpose flour
1 cup yellow corn meal
1/3 cup granulated sugar
4 tsp baking powder
1 tsp table salt
1/4 tsp chili powder
1/16 tsp cayenne pepper (or to taste)
2/3 cup milk
2 eggs, beaten
1/4 cup vegetable oil

Preheat oven to 400-degrees F.

Chop the cooked hot links into 1/4" pieces and distribute evenly into
the bottom of 12 muffin cups in a muffin tin.

In a mixing bowl, stir together the dry ingredients. Mix well.

In a large measuring cup, stir together the milk and beaten eggs.
Pour vegetable oil on top of milk, but don’t stir.

Pour the cup of liquid ingredients into the dry ingredients all at once.
Mix muffin batter with a fork just until dry ingredients are moistened.

Add corn muffin batter evenly amoung the 12 muffin cups.

Use a fork to stir each muffin cup to mix chopped hot links with batter.

Bake at 400-degrees F for 15 to 20 minutes, until tops of muffins are golden brown.

Serve with prepared yellow mustard. Store any leftover muffins in the fridge.

Makes 12 regular size corn muffins or 6 Texas size muffins.

What are hot links?

A Hot Link is a type of sausage/hot dog that is very spicy, usually from cayenne pepper or other chili products added during production.