Country Sausage and Cheese Muffins |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A bit of trouble to make, but worth it. A meal on their own. Third runner up in the Cook's Country recipe contest. From Cook's Country Feb/March 2008 by Pamela Shank Ingredients:
8 ounces bulk sausage |
2 cups all-purpose flour |
2 1/2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
6 tablespoons butter, cold, cut into 1/2 inch pieces |
8 ounces cheddar cheese, shredded |
1/2 red bell pepper, chopped fine |
1/2 red onion, copped fine |
3/4 cup buttermilk |
1 egg |
Directions:
1. Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool.
2. Adjust oven rack to middle position and heat oven to 375.
3. In the bowl of a food processor, add 2 C flour 2 1/2 T sugar, 2 t baking powder, 1 t baking soda, 1 t salt, 6 T cut butter, and 8 oz grated cheddar.
4. Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl.
5. Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl.
6. Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined.
7. Grease and flour 12-cup muffin tin and spoon batter inches Bake until toothpick inserted into the center comes out clean. 20 to 25 minutes.
8. Cool in tin for 5 minutes. Remove and serve.
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