BREAKFAST MUFFINS RECIPE

INSTRUCTIONS

1. Preheat oven to 375 degrees. Spray a standard 12-cup muffin tin with nonstick cooking spray.2. In a large bowl, mix together the flour, baking soda, baking powder, cayenne pepper and crushed

red pepper. Put aside.

3. In a large skillet, brown the sausage; Add red pepper and cook for another 2 minutes.Drain off excess fat and remove the pan from the heat.

4. In a small bowl, whisk together the buttermilk and eggs. Pour into the flour mixture. To the flour mixture, add the sausage mixture, drained green chiles, diced cheddar cheese, and melted

butter.Mix until the flour is blended. Distribute evenly into the muffin tin. You can fill to the top as they rise only a little. Bake until golden brown; about 25-30 minutes. Let the muffins cool for 10

minutes before removing them from the tin.

NOTES

• Spray muffin tin well with non-stick baking spray or use baking paper.

• Use good quality smoked or sharp cheddar cheese. Other cheeses that work well with this recipe include Pepper Jack, Monterey Jack, Gouda, Mozzarella, and Gruyere.

• If you don’t want to buy buttermilk, make your own. Add a tablespoon of white vinegar or a tablespoon of lemon juice to a cup of milk and let it sit for five minutes.Use immediately or refrigerate

until ready.

• Other proteins you can try include ham and bacon.

• You can use any color pepper in this recipe, but I like the sweetness of the red pepper and the contrasting color of the green chilies.

• Other vegetables that can be added include onions, mushrooms, spinach, potatoes or sweet potatoes.

• These muffins don’t rise much, so fill the muffin tin fairly full.•

• Always preheat the oven and place the muffins on the middle rack in the middle of the oven.

• Store muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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