Sausage & Cheddar Muffins

EQUIPMENT

• Oven

• Muffin Pan

• Mixing Bowls

INGREDIENTS

• 1 lb hot ground pork sausage

• 1 tsp onion powder

• 3 cups Bisquick

• 1 (10.5-oz) can condensed fiesta nacho cheese soup

• 2 cups shredded Cheddar cheese

• ¾ cup buttermilk

INSTRUCTIONS

• 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.

• Preheat oven to 375ºF. Lightly spray a mini muffin pan with cooking spray. Set aside.

• 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 until lightly greased mini muffin tins, filling to tops of cups.

• Bake for 15-18 minutes or until lightly browned.