This recipe is one that has evolved in my kitchen after I first saw it in Southern Living several years ago. The first time I made these savory muffins, I followed the instructions as described and I thought that they were quite simple to make and tasty. However, I've tweaked the original recipe and added a few extra ingredients just to personalize it and make it to my family's taste. By using the fiesta nacho cheese soup in place of plain cheddar cheese soup, it kicked up the flavors and added an edge, but, they're not overly spicy. Another way I've made these is to use different types of sausage such as andouille or chorizo or pepper jack cheese in place of the cheddar for a real kick! I wanted to share them with you, because they're an interesting way to change up the breakfast menu a little, and I know what a challenge that can be at times! I've also made these in mini muffin tins and served them as appetizers, and for Holiday brunches and tea parties, too. They are simply scrumptious, and so easy to prepare.
You'll need:
1 lb. of sausage
3 cups of buttermilk baking mix [like Bisquick]
2 cups shredded sharp cheddar cheese divided
1 10 3/4 oz. can fiesta nacho cheese soup
3/4 cup buttermilk
seasonings:
3 green onions finely chopped
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. onion powder
1/8 tsp. cayenne [optional]
Preheat the oven to 375 degrees and spray 14 regular sized muffin cups with cooking spray. In a stove top skillet, brown the sausage until no pink remains, then drain any excess fat from the pan. Set aside to cool.
In a medium mixing bowl, mix together, the baking mix, 1 1/2 cups shredded cheese, crumbled sausage and seasonings. Mix well.
Whisk together the soup and buttermilk until no lumps are visible. Add to the dry ingredients.
Mix until thoroughly moistened. This is quite easy to do by hand.
Divide the mixture evenly among the muffin cups and sprinkle the remaining 1/2 cup of cheese cheese on top. Using a 4 ounce ice cream scoop, I was able to yield 14 muffins.
Bake for 22-25 minutes until lightly golden. Serve hot. Yield: 14 muffins
Original recipe credit: Southern Living This recipe is adapted from a 2006 Southern Living recipe.
http://www.myrecipes.com/recipe/sausage-cheese-muffins-10000001553081/
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