Over the Christmas holiday, I sent out a plea to my folks from home to help me. I needed some stuff from home that I couldn’t find in New England. Basically, I needed some Campbell’s fiesta nacho cheese soup and Mahatma spicy saffron rice. An old friend from school was the one to say, “I’ll help you.” At some point, she had lived away from her hometown, too, and knew that when you can’t find something you love, it can be almost unbearable. I sent Nicole probably the largest container that I could find chock full of homemade fudge. Just the fact that she was willing to help me made my holiday season so much brighter.
A big thank you to Nicole!!!!!!
It especially came in handy this week, when I’ve had a cold and can’t really taste anything. I made a batch of these deliciously spicy muffins last weekend, and ate them throughout the week-it was one of the few things I could taste.
Where I come from, we love all things PIG. Bacon, sausage, chops, roast, people even eat pickled pigs feet. Yeah, I don’t go that far. A pig pickin’ is a big affair where I’m from. The whole pig (halved or quartered for easier cooking) is put on a “hog cooker” and cooked slow overnight. Some of you may have a similar tradition called a pig roast. Doesn’t matter what you call it, it’s delicious. Mmmmmm. Pig.
Anyway, when I saw this recipe, I had been looking for something to do with my last can (before my holiday barter) of Fiesta Nacho Cheese Soup, and I found this recipe from the Plain Chicken website.
You brown a pound of sausage (I used Jimmy Dean hot sausage), while browning, sprinkle in some onion powder, I used Penzey’s toasted granulated onion (that is some good stuff), add in some Bisquick, shredded cheese, buttermilk, and the soup, and you’re all set.
Now, I get about 14 to 15 muffins out of this, and I wouldn’t recommend muffin liners. For some reason, they don’t peel off easily. Do yourself a favor, go to Target and get yourself a few of the Wilton non stick muffin pans. They work like a champ. Grease them with non stick cooking spray, and once you’ve made the batter, use an ice cream scoop to fill up the muffin tins. I use a large scoop with a 1/4 cup capacity.
These muffins are spicy, delicious, and great for anytime of day.
Sausage Cheese Muffins slightly adapted from Plain Chicken
- 1 lb. hot ground pork sausage
- 1 tsp onion powder
- 3 cups all-purpose baking mix
- 1 (10.75 oz) can condensed fiesta nacho cheese soup
- 2 cups shredded Cheddar cheese
- 1 cup buttermilk
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased muffin tins, filling to tops of cups. Bake for 20-22 minutes or until lightly browned. These freeze beautifully for a few weeks, up to a month. Delicious when warmed slightly, served with scrambled eggs, hash brown casserole, and ice cold orange juice!!!