A mix of protein with something sweet
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.)