It all started with the need for a healthy snack for Samson. Voila! Carrot Blueberry Flax Seed Whole Wheat Mini Muffins! Also known as cannonballs.
Then Max commented on the general yuckiness of the muffins and suggested (read: demanded) that I make chocolate chip mini muffins next.
Then I wanted savory mini muffins, so the corn, cheddar and green onion mini muffin was born. Too much sugar--plus, all I'd had to eat so far that day were muffins and I wanted something more substantial. So I altered the base muffin recipe, and added vegetarian breakfast sausage, sauteed mushrooms and garlic, hash brown potatoes, and smoked gouda. A little smokey and a little gouda-y for my taste, so I swaped the white sugar for brown sugar and replaced the smoked gouda with crumbled feta.
Result: TOTAL AWESOMENESS.
Here's the recipe:
2 cups whole wheat flour
3 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup packed light brown sugar
1 egg, beaten
1 cup whole milk
1/4 cup vegetable oil
12 ounces white mushrooms, sliced, sauteed with 4 cloves of garlic, chopped
4 Morningstar farms sausage patties, cooked and crumbled
1 cup frozen hash brown potatoes
1 cup feta, crumbled
Preheat oven to 400 F. Mix dry ingredients together, make a well in center. Combine egg, milk and oil, pour slowly into well. Mix with fork until combined, but still lumpy. Fold in the mushrooms, sausage, potatoes and cheese. Spoon (or use a small ice cream scoop) into greased mini muffin pan, bake for 23 minutes. Cool for 5 minutes in pan then transfer to wire racks. Eat 5 or 6 while their still warm. Go back for 2 or 3 more because they're just so darn good. Makes 36 mini muffins. (If you're on Weight Watchers, they're 1.5 points each.)