1. Preheat oven to 375 degrees 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.
2. 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.
3. 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.
4. 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.
Serving
Suggestions
6 servings (2 per serving)
Originally Submitted
7/31/2013
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