Pumpkin and Sausage Corn Muffins Monday, October 11, 2010
Crisco® Original No-Stick Cooking Spray
2 7 oz pkg Martha White® Sweet Yellow Cornbread Mix
1/2 pound cooked, crumbled and drained Lay’s pork sausage, hot or mild
2 large eggs, beaten
1 cup canned pumpkin (not pumpkin pie filling)
1 cup milk
Heat oven to 400 deg. Spray 12 muffin cups with no-stick cooking spray. Combine cornbread mix and sausage in medium bowl. Combine eggs, pumpkin and milk in a separate medium bowl. Add to dry ingredients; stir just until blended. Fill muffin cups 2/3 full. BAKE 15 to 20 minutes or until lightly browned. Store any left over in refrigerator.