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Soysage Cheese Muffins

Serves: 5
Total Calories: 574
Yield: 10-12 Muffins

Ingredients

DRY INGREDIENTS
1 1/2 cups unbleached flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon rubbed sage
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
WET INGREDIENTS
1 cup buttermilk
3/4 cup milk
1/4 cup canola oil
1 large egg
GOODIES
1/4 pound hot spicy soysage, crumbled
1 tablespoon canola oil
1 cup grated extra sharp cheddar cheese

Directions:

1. Preheat the oven to 400°F.

2. Place a medium skillet over medium heat. Add the soysage and tablespoon of canola oil, and sauté until the soysage is lightly browned. Transfer to paper towels and let drain.

3. Sift the dry ingredients together in a large bowl. Add the soysage and cheddar cheese and toss to coat. If necessary, crumble any large chunks of soysage.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 574
Calories from Fat: 209

This Soysage Cheese Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.


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