Breakfast
Sausage Bisquits Blueberry Muffins
To make the bisquits, use the recipe in the baking
section of this site
For the sausage gravy: the ingredients are:
1 lb. Jimmy Dean sausage,crumbled,
browned in large skillet.
Add 1/4 teaspoon sage
1/2 can evaporated milk
Stirring constantly
When creamy add 2 tablespoons of all purpose flour.Stir
On low heat, cover and simmer about 5 minutes
Spoon desired amount of gravy onto fresh bisquits
2 C unbleached, all purpose flour
1 tbsp. baking powder
1/4 tsp. salt
2 egg whites
1/2 C granulated sugar
1/2 C packed brown sugar
2 tbsp. canola oil
1/4 C applesauce
1/2 C orange juice
1/2 C skim milk
1 tsp. vanilla extract
1/2 tsp. almond extract
1 can blueberries, drained
Preheat the oven to 400 degrees
and line one twelve-muffin or two six-muffin tins with paper liners.
Drain blueberries and toss with 1/4 C of the granulated sugar and the almond extract.
Set aside.
Toss together remaining granulated, flour, salt, and baking powder.
Set aside.
Beat together the egg, oil, brown sugar, orange juice and applesauce until smooth.
Add the milk and vanilla and beat again.
Fold in the flour mixture and then the cherry mixture until just blended.
Spoon the batter into the muffin cups until each is about 2/3 full.
Bake 15-20 minutes until the muffins are lightly brown,
puffed up and a toothpick inserted in the center comes out clean.
Cool in the tins on a wire rack for ten minutes and then remove from tins.
Cool completely on wire rack before storing in refrigerator.
