These Sausage Cheese Muffins are quite versatile. I served them as part of our Easter brunch this year, but I have also served them as a side dish with soup for dinner. I think they would also go well with a salad. The original recipe had a little bit of sugar in it, but I wanted them to be savory and not at all sweet, so I removed the sugar.
They are loaded with all kinds of good things: sausage, cheese, onions, and spices. I hope you enjoy them as much as I do!
Recipe Adapted by Winner Dinners/Origin Unknown
Makes 12 muffins
1 pound Jimmy Dean HOT sausage
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
1 egg, slightly beaten
1 cup milk
1/4 cup vegetable oil
2 cups sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
Prepare a muffin tin by greasing it well with butter or margarine. Don’t go lightly here; it needs to be well-buttered. Preheat the oven to 350. Brown the sausage over medium heat, stirring to crumble. Turn the sausage onto a plate covered with paper towels and place another paper towel on top of the sausage to remove as much of the grease as possible; set aside. In a medium bowl, combine the flour, baking powder, salt, thyme, and cayenne papper. Combine the egg, milk, and oil, and then add to the dry ingredients, stirring just until moistened. Stir in the sausage, cheese, and onion, mixing well.
Spoon the batter into the prepared muffin tin, dividing the dough evenly so that there will be 12 good-sized muffins. Build them up a little in the middle so that they won’t be flat on top. Bake at 350 for about 27 minutes or until done. Allow the muffins to cool in the pan for about 5 minutes before removing them. You might need to run a knife around the edges of the muffins to help loosen them from the pan.