Cheddar-Sausage Corn Muffins

Makes 12 / If you can’t find or don’t favor hot spicy sausage, any seasoned turkey sausage will work.

8 ounces chorizo or andouille turkey sausage, removed from casings
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup grated sharp cheddar cheese, divided
4 tablespoons unsalted butter
1 cup nonfat milk
1 large egg
1/4 cup chopped date pieces (2-3 large dates, pitted)
1-2 tablespoons minced, pickled jalapeños

A classic black breakfast tea works well with these muffins, as does a hibiscus-based herbal tea. 1. Preheat oven to 400º. Lightly spray 12 1/3-cup muffin cups.

2. In a skillet over medium-low heat, sauté sausage, breaking up into little pieces, until cooked through, about 10 minutes. Remove with a slotted spoon and drain on paper towels.

3. In a medium bowl, sift together flour, cornmeal, baking powder, and salt. Mix in 1/4 cup cheese. In a small saucepan, melt butter; cool slightly. Whisk in milk, egg, dates, and jalapeños. Stir sausage crumbles and butter mixture into flour mixture until just combined. Spoon batter to fill muffin cups. Sprinkle tops with remaining 1/4 cup cheese.

4. Bake muffins in center of oven until golden and a toothpick comes out clean, about 20 minutes.

PER SERVING: 187 cal, 44% fat cal, 9g fat, 5g sat fat, 48mg chol, 8g protein, 18g carb, 1g fiber, 357mg sodium