Breakfast Cupcakes with Sausage and Apple

Sep 13th

In honor of my husband Pete, who four years ago today had a major heart attack, a day I will never forget. I have made these heart attack on a plate Breakfast muffins. I really, really, am trying to cook healthier but every once in awhile you need to splurge and I suppose they are not that fattening except for the sausage. Speaking of fresh breakfast sausage, there is a little grocery store down the road here in Macatawa called Central Park Market. There is this wonderful women butcher named Jamie, she is honestly the best we have ever encountered. Not only is she a WOMAN BUTCHER, but has the best customer service skills ever! She will cut the most amazing filet mignon about 2 inches each, no fat at all on it and to die for! She also makes the best beer and cherry bratwurst’s I have ever had. For these little Breakfast cupcakes she makes homemade breakfast sausage and if I could get it back to Arizona somehow I would. I guess just while we are here, I’m going to have to enjoy all her wonderful sausage and steaks. Thanks Jamie for all that you do to bring amazing food to families in Holland and Macatawa! Thanks for having the most beautiful smile and greeting every time we come in to see you! The reference above here, saying,  it’s to die for, I really don’t mean it. I honestly was never more scared in my life when my husband had the heart attack Sept 13th 2008. He had not been feeling good for a couple of days and we were watching a Illinois football game, in the middle of the game he says I think I’m going to take a shower and then we should probably go to the hospital. He thought since he had been exercising and swimming all week that maybe he had just pulled a muscle but wanted to be sure. He said he would feel silly if it wasn’t anything. I said better to be safe than sorry. He wanted to go to the new hospital in town that had flat screen TV’s. Ha, ha. We went to the emergency room and things started happening pretty quickly. They said he was in the middle of having a major heart attack and they were going to transfer us to a nearby heart hospital where a heart surgeon would be waiting. I broke down, I have never been so frightened of anything in my life. I called P.J. who was skateboarding with friends and told him to meet us at Banner Baywoood Heart Hospital. I called Morgan who at the time was campaigning for Barack Obama, and told him to meet us at the hospital, both boys were of course very scared. We lucked out as far as surgeons go, Dr. DelGierno, was amazing. Pete had a 100 percent blockage of the LAD artery and he put in a stent. The Doctor came out and told us he was very lucky, because he just had, what they call, the widow maker. The moral of this story is if you are feeling bad, trust your body and get to the Doctor or emergency room. The Doctor told my husband if he would have waited till Monday it would of been to late. The Doctor also told Pete to live your life but in moderation. He can drink, eat a steak and enjoy a cigar every once in a while. So on this anniversary of the big widow maker we are celebrating, but not to much! Let me know what you think of these delicious Breakfast Cupcakes with Sausage and Apple.

Below is what they look like before you turn them out.

Breakfast Cupcakes with Sausage and Apple:

If you don’t have a jumbo muffin tin, or if you want to serve these for a buffet the batter can be baked in a greased 9-inch cast-iron skillet for 30 minutes. I actually used 6 ramekins. This makes 6 jumbo cupcakes and this is from the cooking magazine called Cuisine At Home. If you never order another cooking magazine again, I definitely would recommend this one!

For the Cake:

1-1/2 cups all-purpose flour

1/2 cup cornmeal

1/3 cup packed brown sugar

1 Tbs. baking powder

1 tsp. baking soda

1/8 tsp. kosher salt

1/2 cup plain nonfat yogurt or buttermilk, I used buttermilk.

1/4 cup milk

2 Tbsp. vegetable oil

2 eggs

1 egg white

1/2 lb. bulk breakfast sausage

1 Honeycrisp or Fuji apple or any baking apple, cored and thinly sliced

 

For the Carmel:

1 cup packed brown sugar

1/3 cup heavy cream

1/4 cup maple syrup

2 Tbsp. bourbon or rum, I used spiced rum

1 tsp. salt

Preheat oven to 350. Coat cups of jumbo muffin tins or ramekins with nonstick spray. Combine flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a large bowl.

Combine buttermilk, milk, oil, eggs and egg white in another bowl. Set aside.

Brown sausage in a skillet over medium-high heat about 5 minutes. Remove from pan and drain on paper towels.

Whisk brown sugar, cream, syrup, rum, and salt for caramel together in a skillet over medium-high heat, stirring often. Bring to boil, reduce heat to medium-low and simmer for 10 minutes.

Stir sausage into flour mixture and add buttermilk mixture. Stir just until combined; mixture will be slightly lumpy. Arrange apple slices in muffin cups. Divide caramel evenly between cups; top with rounded 1/2 cup of batter.

Bake until toothpick inserted in a cupcake comes out clean, about 30 minutes. Let cupcakes cool briefly before turning out of muffin tin onto a plate. Make sure to run a paring knife around the edge of each cupcake to ensure that the cakes drop out when pan is inverted.

Print Friendly