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  • laurenwellsr


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.


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