Tex-Mex Sausage Corn Muffins

makes about 30 mini muffin appetizers



  • 1 can RO*TEL Original diced tomatoes and green chilies, drained
  • 1 lb. hot or mild italian sausage
  • 1 1/2 c. shredded cheddar cheese
  • 3 c. dry corn muffin mix
  • 1 c. buttermilk
  • 1/4 t. cumin
  • 1/4 t. garlic powder
  • 1/2 t. salt
  • 1/2 t. fresh ground black pepper


  1. Preheat the oven to 375 degrees.
  2. Start by browning the sausage in a large skillet. Once it’s browned and crumbled, drain on a plate lined with paper towels.
  3. Add the sausage to a large bowl, then add the rest of the ingredients and mix to combine.
  4. Spray a mini muffin tin with cooking spray and fill each muffin tin to the top.
  5. Bake for 15 minutes until cooked through in the center.

Recipe Notes

This recipe would work great with any flavor of Ro*Tel. Mix it up and see which one you like best! Make sure to keep these muffins in the refrigerator if there happens to be any left!