Red Chile, Blueberry and Sausage Mini-Muffins
These delectable little red chile, blueberry, sausage morsels only take about 15 minutes to make.. bake time included!!
They may be mini in size, but there is nothing small about their delicious flavor.
From the very first bite, you get that wonderful red chile roast flavor and texture, followed by sweet blueberries and, last but not least salty bits of sausage.
I experimented with this recipe two different ways and finally settled on the instant muffin mix.
Rarely do I say this, but there was not that big of a difference between homemade and the instant mix. So it was an easy choice. Makes 20 minis.
Once baked, these can be frozen and then zapped in the microwave for a few seconds for a quick delicious bite.
It goes great with coffee and hot tea!
Preheat oven 400
1-7 oz package blueberry muffin mix (I used Martha Whites which only requires milk)
3 oz breakfast sausage crumbles (About three sausage patties)
1/4 cup FCC Red Chile Roast - Med
1/2 cup milk
Cook sausage in a small pan on med heat. Break into small pieces as it cooks—about 3 to 4 min or until done. Once cooked, place on a paper towel and set aside.
Add muffin mix, red chile roast, 1/2 cup milk, and crumbled sausage in a med-sized bowl. Mix well, then put into mini muffin cups and bake at 400 for about 8 to 10 min. Checking periodically because oven temps vary.
These are extra delicious with a touch of butter.
Recipe by MC Vladie from The Fresh Chile Cookin'! Group
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