2 ¼ c flour
2 t baking powder
½ t baking soda
¼ t cayenne
¼ t ground mustard
½ t salt
2 eggs
1 ½ c milk
2 T minced chives
3 T Greek yogurt
1 lb ground sausage
½ c grated sharp white cheddar cheese, loosely packed
Emily G's Blackberry Vanilla Jam
Preheat oven to 350°F. In a medium skillet, cook sausage and break down with a wooden spoon. When cooked thoroughly, pour onto a plate covered with a paper towel. Cool and finely dice sausage.
Drain grease leaving 1 T. in skillet. Sautee onion and garlic over medium heat until soft - about 5 minutes. Set aside to cool.
In a small bowl combine flour, baking powder, baking soda, cayenne, ground mustard, and salt. In a large bowl beat eggs, then whisk milk, parsley, yogurt, cheese, and cooled onion mixture. Then add 1¼ c of sausage to the egg mixture. Stir to combine. Slowly mix the wet and dry ingredients together. Be careful not to over mix - just stir enough to combine ingredients.
Scoop into greased muffin pan and bake at 350° for 20 minutes for regular sized muffins, or 14 minutes for mini muffins. Remove from oven and cool.
Cut open the top of the muffin and stuff it with 1-2 tsp. of jam.