I found today’s recipe in Taste of Home magazine many years ago, and they quickly became a family favorite. It’s quick and easy and oh so tasty. The first time we tried it, I thought DEA was going to bust down my door. These muffins should be listed as a controlled substance!Our ingredients today are:
1 pound hot pork breakfast sausage
1 10oz can of condensed cheddar cheese soup, undiluted
1/2 cup milk
1 to 2 teaspoons rubbed sage
1/4 teaspoon of cayenne pepper
1/4 teaspoon of mustard powder
3 cups biscuit/baking mix
Brown the sausage in a skillet and drain of the grease. While you’re browning the sausage, grease your muffin pans.
In a large mixing bowl, combine soup, milk, cayenne, mustard, sage, and sausage.
Stir in the biscuit mix until a course dough forms.
Fill greased muffin pans about half to two-thirds full.
Bake at 400° for 15-20 minutes or until muffins are nicely browned and a toothpick comes out clean. Recipe makes about 2 dozen regular-sized muffins.
Now, take my advice. Fix this recipe when nobody is home, brew a pot of coffee, pour a cold glass of milk, and pig out. You will not want to share! You can make another batch later for everybody else.
The Squirrel shall not live by nuts alone!
