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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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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. Ingredients:
1 pound bulk pork sausage |
4 cups biscuit/baking mix |
3/4 cup 2% milk |
1/2 cup water |
1 can (4 ounces) diced green chilies, undrained |
1 egg, lightly beaten |
1 can (11 ounces) whole kernel corn, drained |
Directions:
1. In a large skillet over medium heat, brown sausage until no longer pink. Drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg. Stir in the corn and sausage.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 2 dozen.
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