Sausage & Cheese Muffins

I’m always looking for a good appetizer recipe to take to parties or serve to my guests. When I saw this one on Pinterest, it caught my eye.....anything with sausage and Bisquick HAS to be good, right?? These two ingredients combined can’t possibly make a bad recipe. The recipe calls it “all purpose baking mix”, but we all know it’s Bisquick. No pantry should be without it. You never know when it will come in handy. These taste very similar to my sausage balls, but the fiesta cheese soup gives it a different flavor. A perfect breakfast treat or a great appetizer as well. It’s super easy to throw together too, which is always a plus in my book.  Let’s get started with this tiny little treat.

Ingredients:

 

• 1 lb. hot ground pork sausage
• 1 tsp onion powder
• 3 cups all-purpose baking mix (aka Bisquick)
• 1 (10.75 oz) can condensed fiesta nacho cheese soup
• 2 cups shredded Cheddar cheese
• 3/4 cup milk (water will work too)

Directions:

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 375. 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 milk; 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 they look like lightly browned little morsels from heaven. This recipe made 5 dozen mini muffins. Share and enjoy! 

 

Cinnamon Muffins w/ Crumb Topping

One thing I love is cinnamon! It makes everything better. Toast, muffins, apple pie, or any apple, ok really anything! I could go on an on, but I think you get it. Yes, I love cinnamon. Luckily the hubby loves it almost as much as I do. If he didn't, I might be telling stories about the ex-husband. Just kidding. Love you bunches honey!

We are snowed in today so I needed something to do. Don't make fun of us. We live in the south and don't drive in the snow, even if it's just an inch or two. It's our reality and I'm fine with it. I bought a few bags of cinnamon chips over the holidays and have been dying to make something with them. I couldn't find a good recipe online, so I just thought I should try to alter my blueberry muffin recipe since it was so yummy. Well, I created another masterpiece! That's right, I'm bragging. These are some mighty fine muffins, especially hot out of the oven. Let's get to baking....

Ingredients for muffins:

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
Dash salt
2 cups cinnamon chips

Topping:

1/4 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk. Combine the flour, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in cinnamon chips.

The batter looks and tates yummy!

For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. I like to grate the cold butter, it's easier to incorporate.

Fill paper-lined muffin cups three-fourths full or just grease your muffin tins with cooking spray. I went without cups this time and they were perfect. Sprinkle a rounded teaspoonful of the topping over each muffin.



After I spooned the topping on I sprinkled a little cinnamon on each. More couldn't hurt, right??



Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. I cooked mine for about 22 minutes so start checking after 20 minutes. Cool for 5 minutes before removing from pan to a wire rack.  If you can wait 5 minutes. I couldn't and burned the roof of my mouth a little....but it was worth it!

Lemon Blueberry Muffins

I’m addicted to blueberries, I’ll admit it! After making the best pound cake EVER (see Blueberry Lemon Pound cake recipe) I had to find something else to make with blueberries, and a little hint of lemon didn’t hurt either! So of course, I went to Pinterest! Seriously, get on there and check out the recipes. I have found some great dishes that I’ve found pinning. Some how, some way I came across the recipe below which is actually from a magazine. What recipes are original anyway, right?  Also since my husband and I have been trying to eat a little healthier (don’t judge me by my truffles and pound cake) I decided to adjust this one a little bit and try to make it a little healthier, but still delicious. These muffins were so stinking delicious! I’m not even kidding! So full of blueberries and flavor. My changes didn’t take a bit of flavor out so why waste the calories? So yummy, make them! 


Here’s the recipe with my adjustments are noted. I didn’t make the glaze (extra calories), but I’ve included the recipe with that in case you want the extra calories. 


Lemon Blueberry Muffins
Source: Simple and Delicious Magazine via Pinterest

1/2 cup butter, softened (I used light butter)
1 cup sugar (I changed to 1/2 c splenda, 1/2 c sugar)
2 eggs
1/2 cup 2% milk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups all-purpose flour (I used 1/4 c wheat and 1 3/4 all purpose)
2 teaspoons baking powder
Dash salt
2 cups fresh or frozen blueberries (I used frozen)


GLAZE: (Optional)
1-1/2 cups confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract


Directions:


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. How delicious does this batter look?

By the way, the batter was delicious, I practically licked the bowl! Okay, fine, I actually DID lick the bowl.


Fill paper-lined muffin cups three-fourths full or just grease your muffin tins with cooking spray. I was out of muffin cups so I just sprayed them well and they came out fine. 

Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. I cooked mine for about 22 minutes so start checking after 20 minutes. Cool for 5 minutes before removing from pan to a wire rack. The directions asked me to wait 5 minutes and cool on a rack, but I popped that muffin in my mouth after about two minutes and it was soooooooo delicious!

Look at the inside of that muffin, how could I wait?? The amount of blueberries is ridiculous! So yummy. I'm going to go eat one now.


For glaze: In a small bowl, combine the confectioners’ sugar, lemon juice, butter and vanilla; drizzle over warm muffins.


Give this recipe a try, you won’t regret it!