Mac Griddle Muffins
These savory breakfast muffins are a perfect grab-and-go option, combining the hearty goodness of freshly milled wheat flour, sharp cheddar cheese, and flavorful sausage. Sweetened with a hint of maple syrup and enriched with butter, eggs, and milk, they're soft, moist, and packed with deliciousness in every bite. Great for busy mornings or brunch gatherings!
Ingredients
- 5 cups fresh milled soft white wheat
- 1⁄2 teaspoon salt
- 2 tablespoons baking powder
- 2 1⁄2 cups milk
- 2 eggs
- 4 tablespoons butter, melted
- 1⁄2 cup maple syrup
- 1 pound breakfast sausage crumbles, cooked
- 2 cups shredded sharp cheddar cheese
Directions
- Preheat Oven: Preheat your oven to 400°F (204°C).
- Prepare the Muffin Tin: Grease a 24-cup muffin tin or line it with muffin liners for easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the freshly milled wheat flour, salt, and baking powder until evenly distributed. Create a well in the center of the mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, butter, eggs, and maple syrup. Pour the wet mixture into the well of the dry ingredients. Gently stir until just combined.
- Fold in Sausage and Cheese: Gently fold in the cooked breakfast sausage crumbles and shredded sharp cheddar cheese. Avoid overmixing to keep the muffins light.
- Fill the Muffin Tins: Divide the batter evenly among the 24 muffin cups, filling each about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 15–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool slightly. Serve warm or at room temperature.
Enjoy your savory breakfast muffins topped with maple syrup!
Notes
Tools needed
Grain Mill: https://scrat.chat/grain-mill
2-12 Muffin Tins: https://amzn.to/3BZc5lg
Muffin (cookie) Scoop: https://amzn.to/4gRe6iA