SAUSAGE AND CHEDDAR MUFFINS (Adapted from Plain Chicken)
Even though I’m not a fan of adding canned soup to anything, I’m going to TRY this recipe. It got good reviews and will be easy to make in advance and transport to my tailgate. It’s basically the old classic sausage cheese balls, but better.
1 lb. hot ground pork sausage (can use turkey sausage with excellent results!)
1 tsp onion powder
3 cups all-purpose baking mix (Buy the kind with no trans fat!)
1 (10.75 oz) can condensed fiesta nacho cheese soup
2 cups shredded sharp cheddar cheese
3/4 cup buttermilk
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
***OR you can do what I’m doing and buy pre-cooked crumbled sausage and save yourself this step.
Preheat oven to 375 degrees F. Combine sausage, baking mix, and shredded cheese in a large bowl.
Make a well in the center of the mixture. Stir together the soup and buttermilk. Add to sausage mixture, stirring just until dry ingredients are moistened.
Spoon into lightly greased mini muffin tins, filling to tops of cups.
Bake for 15-18 minutes or until lightly browned.
Makes roughly 60 mini muffins.
***I totally left off the onion powder when making these. It didn’t matter – they’re delish without it!