Sausage and Cheddar Breakfast Muffins

As anyone with teens in the house has experienced, I've noticed them sneaking under the radar not eating breakfast before school.  As we have all heard a bajillion times, breakfast is the most important meal of the day.  So I set out on a mission to make something that we could all eat in the mornings in a grab-and-go fashion.

When I started, I had no idea how great these would turn out.  Using gluten free flour, I'm always nervous that they are going to be a crumbly or dry, but these were soft and moist.  They rose nicely in the oven and turned out a light and tender muffin.  They sausage and cheese lend great flavor without being overpowering.

Once they were out of the oven, I was shocked at how quickly they were gobbled up and it wasn't even breakfast time. In the morning, the boys popped them in the toaster oven and scarfed them down.  I grabbed one to take to work.  Needless to say, no one in our house will be leaving without breakfast as long as these are around.

Sausage and Cheddar Breakfast Muffins (1-5 Star Rating System)

Erika: 8

Brent: 7 (He ate his out of the fridge and said it could stand a little more sausage.)

Brennan: 9

Drew: 10 (possible the first 10 he's ever given out)

Ingredients:

• 2 cups Gluten Free Flour (I used Bob's Red Mill All-Purpose Gluten Free Flour)
• 2 tsp xanthan gum
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup of milk
• 1/3 cup oil (I used canola)
• 2 eggs
• 1 cup cooked and crumbled sausage (I used Jimmy Dean's Natural Gluten Free)
• 1 1/2 - 2 cups shredded cheddar cheese (I used one of my favorite and local cheeses)

Instructions:

1. Preheat oven to 375° and spay 12 regular size muffin cups with cooking spray.  I used my favorite spray coconut oil from Trader Joes.  
2. In a large bowl, combine flour, baking powder, salt, xanthan gum, and pepper.  Give it a stir until it is all mixed. 
3. In a smaller bowl, combine the milk and oil.  Once combined, add eggs and beat with with a fork or whisk.  Pour the liquid ingredients into the dry ingredients and stir with fork just until mixed.  Use a spatula to scrap down edges of the bowl and gently fold in sausage and cheese.  Be careful not to over mix.  
4. Divide batter among prepared muffin cups.  I filled mine about 3/4 of the way full.  
5. Bake muffins for 20-22 minutes.  The cheese will get that nice browned color.  Cool muffins for about 5 minutes in pan and then finish cooling on a wire rack.  

Note: To eat in the morning, pop them in the toaster oven or microwave until warm and enjoy.