SAUSAGE-CHEDDAR MUFFINS

2 tbsp olive oil

1 lb bulk sausage

1 tsp salt, divided

1/2 cup unsalted butter

2 garlic cloves, grated

2 large eggs

1 cup buttermilk

1 tbsp pure maple syrup OR sugar-free maple flavored syrup

2 cups white whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

8-oz sharp Cheddar cheese, shredded, divided

Chopped fresh chives for garnish, optional

Preheat oven to 400-degrees. Coat a 12-cup muffin pan with nonstick cooking spray; set aside.

Heat the oil in a large skillet over medium-high heat. Add sausage and 1/4 tsp of the salt; cook, stirring frequently to break up the meat. You want the meat to be in small crumbles. Cook until well browned, about 7 to 10 minutes. Remove from heat and transfer to a paper towel-lined plate; set aside.

Microwave butter and garlic in a medium microwave-proof bowl on high until butter is melted, about 30-45 seconds. Stir together to incorporate. Allow to cool to room temperature. Whisk in the eggs, buttermilk and syrup until smooth. Set aside.

In a separate medium bowl, whisk together the flour, baking powder, baking soda and remaining salt. Add the buttermilk mixture, cooked sausage, and 1 3/4 cups of the cheese; stir just until combined. It is important not to overmix.

Lightly coat a 1/3-cup measuring cup with cooking spray and use to spoon batter into the 12 prepared muffin cups. Sprinkle with the remaining cheese. Bake at 400-degrees until puffed and golden brown, 22 to 25 minutes. Remove from the oven and place pan ov a wire rack to cool for 10 minutes. Gently loosen muffins and remove from the pan. Garnish with chives, if using.

Muffins are best served warm. Cooled muffins may be stored in refrigerator in an airtight container for up to 3 days. Reheat before serving.

Yield: 12 muffins

Note: This is a bread item and should be treated as such. Only 1 muffin per serving. If you have a hard time controlling portion size, make in mini muffin pans and eat two per serving. You could also make smaller muffins by making 18 instead of 12. Use good judgement on bread items.

 

The idea for this recipe and the photo are from Southern Living