Mini Corn Muffin Sausage Sandwiches

INGREDIENTS

For the Corn Muffin:

1/3 cup wheat bran1/3 cup whole wheat flour1/3 cup cornmeal1/2 teaspoon baking soda1/2 teaspoon baking powder1/8 teaspoon saltOptional- 1 teaspoon whole flaxseed plus 1 teaspoon chia seeds1 egg, slightly beaten1/2 cup buttermilk5 tablespoons maple syrup, divided1 tablespoons vegetable oil

For the Sausage:

16 ounces spicy turkey sausage2 teaspoon Dijon-style mustard

For the Filling:

1 small green apple, cored and thinly sliced1 small red apple, cored and thinly sliced

INSTRUCTIONS

For the Muffin:

Preheat oven to 375 degrees.
Lightly coat twelve muffin cups with non stick cooking spray.Stir together the wheat bran, wheat flour, cornmeal, baking soda, baking powder, salt and optional flaxseeds and chia seeds.In a small bowl combine the egg, buttermilk, 3 tablespoons maple syrup and oil.Add egg mixture all at once to the flour mixture.Stir just until moistened.Spoon about 2 tablespoons of batter into prepare muffin tin.Bake 10 minutes or until a wooden toothpick inserted in the centers comes out clean.Cool in muffin cups 10 minutes.Remove from muffin cups.Cut each muffin in half horizontally.

For the Sausage:

Combine the sausage and the mustard.
Coat a nonstick skillet with cooking spray; heat over medium-high heat.
Add patties; cook for 3 minutes per side, turning once.
Shape into twelve 2-1/2-inch patties.

To Serve:

Place bottoms of the muffins on a serving platter.
Top with half of the apple slices, the sausage patties, the remaining apple slices, and the remaining 2 tablespoon syrup. NOTE: If you're not serving immediately, put syrup in a separate container and let the guests drizzle on their own syrup.Replace tops of muffins .Secure with wooden skewers.