Sausage Muffins

Here’s a recipe for delicious sausage muffins:

Sausage Muffins

Ingredients:

• 1 pound (450g) breakfast sausage
• 1 ½ cups (180g) shredded cheddar cheese
• 3 cups (375g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 cup (240ml) buttermilk
• 2 large eggs
• ¼ cup (60ml) vegetable oil

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with muffin liners.
2. Cook Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up into small pieces as it cooks. Drain any excess fat and set aside to cool.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, oregano, and black pepper.
4. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and vegetable oil.
5. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Add Sausage and Cheese: Gently fold in the cooked sausage and shredded cheddar cheese until evenly distributed.
7. Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

• Storage: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
• Reheating: To reheat, microwave the muffins for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.

Enjoy your homemade sausage muffins!