Fluffy yet filling, these stir-and-bake Sausage and Green Onion Muffins are a convenient grab-and-go breakfast.
Sausage and Green Onion Muffins
Makes 7 muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups whole buttermilk
- ¼ cup unsalted butter, melted and cooled
- 1 large egg
- 1 cup crumbled cooked breakfast sausage
- ½ cup sliced green onion
- ½ cup shredded white Cheddar cheese
Instructions
- Preheat oven to 375°. Spray a 7-well cast-iron mini cake pan with baking spray with flour.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt. In a small bowl, whisk together buttermilk, melted butter, and egg.
- Stir buttermilk mixture into flour mixture just until dry ingredients are moistened; stir in sausage and green onion. Divide batter among prepared cups.
- Bake until golden brown, 15 to 20 minutes. Let cool in pan for 5 minutes; serve warm.
Notes
About ½ pound uncooked breakfast sausage will yield about 1 cup cooked.
There seems to be an error in the recipe. The instructions don’t tell you when to add the cheddar cheese. I added it along with the sausage and green onions. Came out very bland. Wouldn’t make again.