Sausage and Pecan Shortcut Muffins

A mix of protein with something sweet

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Robb Scharetg

Sausage Muffins

SAUSAGE AND PECAN SHORTCUT MUFFINS

1 package high-quality cornbread mix

1⁄2 cup pecans, chopped

4 breakfast sausage links, cooked and crumbled or chopped

In a dry skillet over medium heat, toast pecans until golden. Fry sausage, and chop when slightly cooled. Prepare mix according to instructions, fold in sausage and pecans, and pour into a greased muffin tin. Bake according to mix instructions.

Food Styling by J Frank | Prop Styling by Tyler Darden

(Originally published in the December 2007 issue.)