Based on the English dish toad-in-a-hole, this is nothing more than a savory muffin. Read more about make-ahead kids’ lunches in the article “Snack time.”
|1½||cups all-purpose flour|
|2||tsp. baking powder|
|1||stick (½ cup) unsalted butter, softened|
|¼||cup light brown sugar|
|1||cup frozen corn, thawed (or fresh blanched corn)|
|12||oz. turkey sausage, cut into 12 equal pieces|
If there are any leftover muffins, wrap them well in plastic and refrigerate up to three days.
If you use fresh sausage rather than precooked, you’ll have to cook the sausage before adding it to the muffin batter.
Large turkey sausage works better than breakfast links, but either kind will do; if using smaller links, simply press several smaller pieces into each muffin.
This recipe also works with hot dogs; simply cut four hot dogs into 1-inch pieces and press them into each muffin.
This content is from the Keri Fisher collection.
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