1 can cheddar cheese soup, undiluted
1 cup (4 oz.) shredded cheddar cheese
2/3 cup water
3 cups biscuit/baking mix
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| CHEDDAR SAUSAGE MUFFINS | ||
| Yields about 1-1/2 dozen | ||
| 1 lb. bulk pork sausage 1 can cheddar cheese soup, undiluted 1 cup (4 oz.) shredded cheddar cheese 2/3 cup water 3 cups biscuit/baking mix |
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| In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greassed muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. | ||