Sausage Corn Muffins - cooking recipe

Ingredients

2 eggs
2 c. baking mix
1/2 c. yellow corn meal
2/3 c. milk
1/2 tsp. salt
1/2 tsp. dry mustard
3/4 c. frozen whole kernel corn, drained (canned also works)
12 oz. bulk pork sausage, cooked and drained

Preparation

Grease bottoms only of 12 muffin cups, 2 1/2 x 1 1/4-inch or line with paper baking cups.
Beat eggs slightly.
Stir in baking mix, corn meal, milk, salt and mustard just until moistened.
Fold in corn and sausage.
Divide evenly into muffin cups.
Bake at 400\u00b0 until golden brown, 20 to 22 minutes.
Serve hot.
Makes 12.