Rating: 3 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
  • 12 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
10 mins
cool:
10 mins
total:
45 mins
Servings:
6
Yield:
2 sandwiches each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a medium bowl stir together wheat bran, flour, cornmeal, baking soda, baking powder, and salt. Make a well in the center of flour mixture; set aside.

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  • In a small bowl combine egg, buttermilk, 3 tablespoons syrup, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Spoon batter into the prepared muffin cups, filling each about one-third full. Bake about 10 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups. Cut each muffin in half horizontally.

  • Meanwhile, in a medium bowl combine sausage and mustard. Shape mixture into twelve 2 1/2-inch-diameter patties. Coat a medium nonstick skillet with cooking spray; heat skillet over medium-high heat. Add patties; cook about 6 minutes or until brown, turning once.

  • To serve, place bottoms of muffins on a serving platter. Top with half of the apple slices, the sausage patties, the remaining apple slices, and 2 tablespoons syrup. Replace tops of muffins. If desired, secure with wooden skewers.

Nutrition Facts

280 calories; fat 12g; cholesterol 79mg; saturated fat 3g; carbohydrates 29g; mono fat 1g; poly fat 2g; insoluble fiber 4g; sugars 12g; protein 17g; vitamin a 97.2IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 826mg; potassium 165mg; calcium 90.9mg; iron 1.3mg.
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