Instructions: Cook sausages according to package directions, drain on paper towels and cut into small pieces.

Combine corn muffin mix, sour cream, eggs and maple syrup, stirring until just moistened. Carefully stir in sausages. Do not overmix. Allow batter to rest in bowl for 3 to 4 minutes before spooning into 12 greased or paper lined muffin cups.

Bake at 400 for 15 minutes.

This recipe yields 12 muffins.

Variation: Substitute 4 to 5 strips of grilled bacon for the sausage.

Tip: Refrigerate any leftover muffins because of the meat they contain.

Description: "Heres a breakfast muffin chock full of sausage with a lighter texture than most cornbread. This is perfect served warm with a honey nut butter."

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