Pumpkin and Sausage Corn Muffins
Ingredients
| Crisco® Original No-Stick Cooking Spray | |
| packages Martha White® Sweet Yellow Cornbread & Muffin Mix | |
| pound cooked, crumbled and drained bulk pork sausage, hot or mild | |
| large eggs, beaten | |
| cup canned pumpkin (not pumpkin pie filling) | |
| cup milk |
Preparation Directions
| 1. | HEAT oven to 400ºF. Spray 12 muffin cups with no-stick cooking spray. Combine cornbread mix and sausage in medium bowl. |
| 2. | COMBINE eggs, pumpkin and milk in a separate medium bowl. Add to dry ingredients; stir just until blended. Fill muffin cups 2/3 full. |
| 3. | BAKE 15 to 20 minutes or until lightly browned. Store in refrigerator. |
Prep Time: 20 min
Cooking Time: 17 min
Serving size: 12 muffins
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