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savory sausage and cheese muffins
I love these hearty, filling muffins. A great grab and go breakfast. I make them ahead and stick them in the freezer (after eating some, of course).
The original recipe, a runner-up in a Cook’s Country recipe contest, called for mixing everything in the food processor at once. I guess the author had a larger food processor than I do. So I process it in batches and then mix by hand in a large bowl. Especially if I want to double the recipe!
Sometimes I substitute 1 cup of whole wheat flour and add a couple of tablespoons of ground flax seed for a healthier recipe. It doesn’t noticeably change the taste. I also reduced the amount of sugar. Not that there was much to begin with, but it seemed like I could do without.
When I double the recipe, as I did today, I don’t usually bother to quite double the sausage and cheese. I usually use a 10 oz package of bulk sausage and 12 ounces of cheese. A double recipe made 3 dozen muffins, though some of them were a bit small.
Ingredients:
- 8 ounces of bulk sausage meat
2 cups flour (may substitute whole wheat for half of the flour)
2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2 inch pieces
8 ounce cheddar cheese, cut into 1/2 inch pieces
1/2 red bell pepper seeded and diced
1/2 red onion, diced
2 tablespoons ground flax seed (optional)
2 large eggs
3/4 cup buttermilk (use 2 teaspoons white vinegar in regular milk)
Directions:
1. Preheat oven to 375. Either grease and flour muffin tin, or line with paper cups.
2. Cook sausage in non-stick skillet over medium heat, breaking up pieces, until browned. Drain on paper-towel lined plate and let cool.
3. Pulse flour, sugar, baking powder, salt, and butter in food processor. Move to large mixing bowl.
4. Pulse cheese, cooled sausage, pepper, onion in food processor. Add to flour and butter mixture in mixing bowl and stir to mix.
5. Whisk milk and eggs in small bowl and then stir into large mixing bowl until well combined.
6. Spoon batter into muffin tin. Bake for 20-25 minutes, until toothpick inserted into center comes out clean.
7. Cool in tin for 5 minutes then carefully transfer to rack. Cool 10 minutes longer. Serve.
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