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From Rockland, Massachusetts, Beverly Borges shares this recipe for zippy muffins chock-full of sausage. "They've become a Sunday-morning standard whenever the family gathers," she informs. "The also make a hearty hurry-up breakfast on the run."
Nutritional Facts 1 serving (1 each) equals 138 calories, 7 g fat (2 g saturated fat), 17 mg cholesterol, 390 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Sausage Brunch Muffins in Quick Cooking July/August 1998, p49
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Reviewed on Apr. 18, 2011 by keverwann
These were great. I loved that they weren't fluffy, but felt like you were actually eating something. We used hot sausage, which was wonderfully spicy with the green chilies.
Reviewed on Dec. 14, 2009 by mjwlsn
They were too dry so I substituted cream-style corn for the whole kernel, and added an egg. These changes thinned the batter, making them lighter and less dense. I usually double the recipe for a large brunch buffet, and continually get requests each time I serve them. They are so easy to prepare, and the feedback has always been positive. The concept of a breakfast muffin is very appealing in our "grab and run" society.
Reviewed on Sep. 12, 2009 by mjlouk
These muffins were easy to make and the taste was good, but they were too dry.
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