Yield: 12 muffins

Ingredients:

  • Vegetable oil (1 tbsp)
  • Raw breakfast sausage without casing (1/2 lb)
  • Baby spinach (3 oz, optional)
  • Cooking spray
  • Flour (2 cups)
  • Baking powder (2 tsp)
  • Baking soda (1/2 tsp)
  • Salt (1/2 tsp)
  • Black pepper (1/4 tsp)
  • Butter (6 tbsp)
  • Buttermilk (1-1/4 cups)
  • Eggs (2)
  • Shredded sharp cheddar cheese (1 cup)
  • Apple (1)
  • Chives (1 tbsp chopped, optional)

Directions:

  1. Heat oil in a skillet over medium-high heat until shimmering.
  2. Add the sausage and sauté until browned while breaking meat into small pieces (~5 minutes).
  3. Add spinach and cook until wilted (~2 minutes).
  4. Remove from heat and set aside to cool to room temperature.
  5. Preheat oven to 375°F.
  6. Generously grease a muffin pan with cooking spray.
  7. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
  8. In a separate bowl, melt butter and set aside to cool to room temperature.
  9. While butter cools, peel and dice apple.
  10. When butter is cool, add buttermilk and eggs to butter and whisk until combined.
  11. Pour the butter mixture into the flour mixture and mix until just combined.
  12. Fold in sausage, spinach, cheese, and apple until just combined.
  13. Divide the mixture evenly among the greased muffin cups.
  14. Chop chives and sprinkle over mixture.
  15. Bake until tops begin to brown and a toothpick inserted in the center of a muffin comes out clean (~25 minutes).
  16. Cool for 5 minutes before removing from pan.
  17. Continue to cool to warm or room temperature before serving.

Notes:

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for 3 months.
  • Reheat cold or thawed muffins in a 300°F oven for about 10 minutes before serving if desired.