Bison Corn Muffins

These bite-sized muffins are bursting with flavor, thanks to a perfect blend of sweet cornbread and savory JJ Bison sausage.  They're easy to prepare and even easier to devour, making them the ideal appetizer or side dish for your Labor Day celebration.

Packed with protein from our high-quality bison and the zesty kick of relish, these mini muffins will surely be a crowd-pleaser.  And with the batter prepped in just two bowls, you'll have them ready for the oven in no time!

Ingredients:

*In addition to the ingredients below, you should have 3, 12-count mini-muffin pans:

• 1/2 Cup stone-ground yellow cornmeal

• 1/2 cup all-purpose flour

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 2 large eggs

• 1 cup buttermilk

• 3 tablespoons of melted butter

• 3 tablespoons relish

• 2 packs of JJ Bison hot Italian sausage, or kielbasa with the ends trimmed and cut into fifths

Instructions:

1. Preheat oven to 425 degrees F, and place the mini muffin tins in the oven to heat them up.

2. Meanwhile, you will need two bowls for the cornbread batter. Whisk together the cornmeal, flour, sugar, salt, and baking soda in a bowl. Whisk together the eggs, buttermilk, and melted butter in the other bowl. Pour the wet ingredients into the dry and stir to combine.

3. Remove the muffin tins from the oven. With a 1 tablespoon scoop, carefully fill each cup half-full with batter. Place a piece of sausage in the center of each muffin cup, and dollop with 1/4 teaspoon relish.

4. Bake until golden brown and set, 7 - 10 minutes.