Pre-corn Allergy Origins
Before I was diagnosed with the corn allergy, I used to make cornbread muffins and stuff them with turkey sausage, corn, and cheese. Literally, there was as much stuffing as batter. Yum! They were a great on-the-go breakfast when I was in college. Sadly, I can’t have any of those items anymore. That’s okay because these muffins are even better!
Post Allergy Improvements
I took the turkey meatballs I made last week and stuffed them into the muffin batter. They bake up with a moist surprise inside. Kids will love this!
Alternatively, you could just mix in crumbled up turkey burger (maybe those that fell apart—not that that’s ever happened to me. LOL). Actually, you could go vegetarian and mix in any roasted veggies and it would still be awesome!
- Make sure that the meatballs are at room temperature before baking. If they’re too cold, the center of the muffin won’t cook through and it’ll be gummy. Blech!
- Follow the recipe for the un-cornmeal muffin and bake at 375° for 25-30 minutes.