Prep 30 mins
Cook 30 mins
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
- 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
- Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool.
- Adjust oven rack to middle position and heat oven to 375.
- 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.
- Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl.
- Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl.
- Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined.
- 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.
- Cool in tin for 5 minutes. Remove and serve.
These are good, not great. I used sage sausage and sharp cheddar and thought they were a bit bland. I'd use spicier sausage next time, or add some green chilis.
YUM! I make these with vegetarian sausage but I'm sure they'd be terrific with just the veggies (we are vegetarian). I also made these with sharp cheddar, around 6 oz instead of 8 as I wasn't sure how powerful the cheese taste was going to be. It came out perfect! I have a tiny food processor so I processed half the flour with half the butter, dumped it in a bowl, did the rest of the flour and butter and then mixed everything together in a big bowl. Great recipe!
I absolutely LOVE these! I make 36 mini muffins and take these everywhere! My daughter at college likes to have a few in the freezer for those gonna-be-late-for-class days but still wants breakfast! I served them at a bridal shower yesterday and very few returned home! VERY popular! I tried using mild Cheddar but personally find finely shredded sharp Cheddar to impart the necessary amount of flavor. I also backed the baking soda down to 3/4 tsp. and I think it could still be less. Will continue to experiment! Thank you for this EASY recipe! (Please try this recipe even if you don't have a food processor! I haven't used mine yet! I do, however, use my pastry blender and it's worked great every time!)