Vegetable Muffins

These savoury vegetable muffins are so good! A little touch of cayenne adds a nice warming touch. These muffins are perfect hot or cold with soup or to pack in your lunch. Pack a few extra to share:)

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne
• 1 cup cheddar cheese, shredded
• 2 eggs
• 1/4 cup butter, melted
• 1 cup sour cream
• 1/2 cup farmer sausage, cooked and chopped (you could use bacon or breakfast sausage)
• 1/2 cup corn kernels, cooked
• 1/2 cup red and green sweet peppers, chopped
• 1/2 cup spinach, chopped

1. In a medium sized bowl, whisk together dry ingredients and shredded cheese, set aside.
2. In a smaller bowl, whisk eggs, butter, and sour cream.
3. Stir wet ingredients into dry ingredients just until combined.
4. Mix in farmer sausage, corn, peppers, and spinach. Do not over mix. The batter will be quite thick.
5. Spoon into a well greased muffin tin.
6. Bake in 350º for 20 to 25 minutes. Mine were perfectly done at 23 minutes.
7. Cool in muffin pan for a few minutes then remove and place them on a rack to finish cooling. They are delicious hot or cold. Great for bag lunches.
8. Yields: 12

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