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Cheddar Sausage Muffins Recipe

Folks say breakfast is my specialty, and these hearty muffins fit right in with a good country breakfast.—Clyde Blount, Pearl, Mississippi

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Cheddar Sausage Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/2 pound bulk Johnsonville® Ground Sausage, cooked and drained
1/2 cup shredded cheddar cheese

Directions

In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 191 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 358 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Cheddar Sausage Muffins in Taste of Home August/September 2001, p53

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas