These super-easy muffins are probably one of the most requested items in my cooking repetoire. The inspiration: My friend Sallie taught me how to make sausage balls many years ago. Her method is distinctive because she precooks the sausage before combining it with the flour and cheese. This yields a fluffier consistency; most sausage balls that I've had are quite dense. A couple of years ago, I was making sausage balls for a family breakfast and had the idea to make them into muffins instead by adding buttermilk and eggs. They were a hit! You can make this recipe with bacon, but all my taste-testers like the original best. This recipe is easy to half or double, depending on your needs. Enjoy!
Depending on the size scoop you use, this yields 12 to 18 muffins.
1 lb. sausage
1 (8-oz.) block colby-jack or Cheddar cheese, shredded
2 cups self-rising flour
2 eggs, lightly beaten
1 1/2 cups buttermilk
1. Cook sausage in a skillet until crumbly and browned. Drain; rinse with hot water.
2. Combine flour and cheese in a mixing bowl. Add in sausage. Stir in eggs and buttermilk. Scoop batter into lightly greased muffin cups, filling almost full.
4. Bake at 350° for 30 minutes or until done. (If you prefer crustier muffins, bake at 400° for 20 to 25 minutes.)