1/2 lb. bulk pork sausage
butter, melted
2 c. flour
1 tbsp. baking powder
1/4 tsp. salt
2 tbsp. sugar
1 egg, slightly beaten
1 c. milk
1/2 c. shredded Cheddar cheese

Cook sausage over medium heat until browned, stirring to crumble, drain well, reserve drippings. Add butter to drippings to measure 1/4 cup. Set sausage and drippings aside.

Combine flour and next 3 ingredients in a medium bowl. Make a well in center of mixture. Combine egg, milk and 1/4 cup reserved drippings; stir well. Add liquid mixture to dry ingredients, stirring just until moistened. Stir in cheese and sausage.

Spoon batter into greased muffin pans, filling 3/4 full. Bake at 375 degrees for 18-20 minutes. Remove from pan immediately. Makes 1 dozen.