Rita tells me that this sausage cheddar and olive oil muffin is extremely popular in their reunions too. The good thing about this is that it’s easy to make. You don’t need to find really out-of-this-world ingredients and you don’t need to be an expert in the kitchen to be able to make this. It’s a pretty nice recipe for someone who’s just starting to bake!
One of our friends over at This Gal Cooks has this to say about the recipe:
“You’ll usually find sweet muffins coming out of my oven. These Raspberry Lemon Muffins and these Best Blueberry Banana Yogurt Muffins are always winners. But alas, I was craving something savory for breakfast. I went to work in the kitchen and about 30 minutes later, these Sausage Cheddar and Olive Oil Muffins emerged from my oven.”
I feel the same! Most of the time, I love sweet muffins, but I just wake up one day craving for something not sweet but rather savory. And this one just hits the spot!
Ingredients
- 1¾ C Gold Medal all purpose flour
- ¼ C Domino light brown sugar
- ¼ tsp Morton salt
- 2 tsp Clabber Girl baking powder
- ¾ C Borden half and half
- ¼ C Pompeian Extra Virgin Olive Oil
- 1 Eggland’s egg
- 1 tbsp water
- ½ C Sargento shredded cheddar cheese
- 1 C Johnsonville crumbled cooked turkey sausage
- 12 cup Muffin pan
- Cupcake liners
Instructions
- Preheat oven to 400
- Line a 12 cup muffin pan with cupcake liners
- In a mixing bowl, whisk together the flour, salt, baking powder and brown sugar. In a 2 cup measuring cup, measure out the milk and then add the water, egg and olive oil. Whisk until blended. Pour over the flour mixture and them mix with a wooden spoon until thick and lumpy. Fold in the cheddar cheese and crumbled cooked sausage.
- Scoop the batter into the muffin cups using a cookie scoop. Fill each cup about ⅔ full.
- Bake at 400 for 20 minutes. Remove from the oven and cool for 20 minutes before serving.
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Quick Tip: Use a cookie scoop to scoop the batter into the lined muffin cups. Cookie scoops make muffin prep so much easier.
Thanks again to This Gal Cooks for this amazing recipe.
