1/2 pound pork sausage, browned and crumbled (not drained)
1 cup self-rising flour
1 cup self-rising corn meal
1 cup French onion dip
1 cup shredded Cheddar cheese
1/2 cup milk
Combine cooked sausage, flour, cornmeal, onion dip, Cheddar cheese and milk in large bowl. Mix until combined. Spoon into prepared muffin tins, filling 2/3 full. Bake at 425 degrees F for 20-25 minutes.
⅔rds full of batter. Dip the apple slices in the melted butter and then
into the cinnamon-sugar. Press 1 apple slice into the top of each muffin.
Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the
preheated oven, or until golden brown.
You should have 12 to 15 thin slices of unpeeled red apple for this recipe.
Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup ⅔rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press apple slice into the top of each muffin.
Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.
Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk.
Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2½-inch muffin-pan cups, filling ⅔rds full. Sprinkle with nut crunch topping (see below).
Bake in 375~F oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam.
NUT CRUNCH TOPPING:
Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl.