These fluffy, savory muffins are great for breakfast or an after-school snack. I also like to serve these with my Crustless Spinach Quiche recipe.
Gluten-Free Sausage Cheddar Muffins
1 lb ground sausage (can use turkey sausage)
3 cups Pamela's Baking and Pancake Mix (or your favorite gluten-free baking mix with leavening ingredients)
2 cups shredded cheddar cheese
1 1/2 cups 2% milk
1 egg, beaten
Preheat oven to 350 degrees. Brown ground sausage, crumble and set aside to cool. Combine all ingredients in a large bowl, adding in sausage and stir until thoroughly mixed. Scoop mixture into greased muffin tins filling to the top. Bake at 350 degrees for 20 minutes or until tops are lightly golden. Makes 14 large muffins.
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