Thank you to Buzz +Bloom Honey and Mom It Forward for sponsoring this post. All opinions are my own.
Cheddar Apple Sausage Muffins with Cinnamon Spreadable Honey: Flaky whole wheat biscuits have been jazzed up with breakfast sausage, sharp cheddar, and fresh apples and turned into muffins. Served with a spreadable cinnamon honey butter that takes this breakfast treat over the top.
Have you ever been stung by a bee?
I survived 35 years without a single bee sting. My secret was staying perfectly still around them.
That worked beautifully until this past summer. I was holding my 8 month old niece in shallow end of my swimming pool. We were splashing and playing with toys, having a grand ‘ol time until my sister (her mother) starting screaming, There is a bee, there is a bee. Get it off my baby! So like any good aunt, I swung at the bee to get it off my sweet niece. And wouldn’t you know it, it stung me on my thigh–OUCH!!!! I now understood why people complained so much about bee stings; they truly do hurt.
Why did I tell you that story? I was thinking about honey. And honey makes me think of bees….and Winnie the Pooh. And when my brain starts to think about one thing, it is bound to jump around to a million things that have to do with that topic. This can drive my husband crazy!!
But enough about bees and my ADD thought patterns. Let’s talk honey.
You all know that I adore honey and use it quite often as one of my natural sweeteners, like in my Homemade Whole Wheat Bread and in my No Bake Granola Bars. Why honey? Well, honey is a natural sweetener and boasts nutritious benefits.
But when it comes to honey, you have to be careful about the kind of honey you buy. The cute little bear sitting on your grocery shelf is not the ideal source of honey. It has been over filtered, over processed, and therefore stripped of most of its natural benefits.
Buzz + Bloom honeys contain no artificial ingredients, flavors or preservatives, and are gluten free, fat free and nut free. Buzz +Bloom honeys are sourced from beekeepers around the world and are only gently strained–allowing the nutritional benefits of honey to remain and a taste so rich, pure and unique to the area that the honey has been sourced from.
So while I typically get excited to bake with honey–which I did try baking my Pumpkin Muffins with this honey and they were delicious–I wanted to let this amazing honey shine in it’s pure form.
Yes, while a simple biscuit or slice of toast with a dollop of this honey would have been spectacular, I wanted to step it up a notch. And that is when I thought of those Baking Mix Sausage Muffins–you know the ones with breakfast sausage, canned soup, and cheese. Good, but no redeeming healthy qualities in that recipe. So I decided to make my own Whole Wheat biscuit mix and then flavor that with fresh diced apple, sweet chicken breakfast sausage, and a bit of sharp cheese.
These apple sausage biscuits come together in no time and are baked in muffin tins or silicone liners for an ultimate breakfast or brunch dish. But they are taken over the top when dolloped with a bit of Buzz + Bloom Spreadable Cinnamon Honey that has been mixed with a tiny bit of butter. OH MY WORD!!
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup chopped apple (in ¼ inch size chunks)
- 2 links Chicken Apple Sausage (5 ounces), diced into ¼ inch chunks
- ½ cup sharp cheddar cheese, grated
- 1 cup buttermilk (or 1 cup regular milk with 1 teaspoon vinegar mixed in that has set for 5-10 minutes)
- ¼ cup cold cubed butter
- For the Spread:
- ¼ cup softened butter
- ¼ cup Buzz + Bloom Spreadable Cinnamon Honey (alternatively you can use any variety of Buzz + Bloom Honey and mix with ½ teaspoon cinnamon)
- Preheat oven to 425 degrees.
- Line an 18 cup muffin tin (or 1 12-cup and 1 6-cup tin) with silcone liners, or grease well.
- Mix together flour, baking powder and salt in large mixing bowl. Add in cold butter and with 2 forks, mix together until butter is dispersed throughout dough in pea size chunks.
- Add in apples, sausage, and cheese and mix lightly to combine.
- Pour in buttermilk and mix together until just incorporated. Do not over mix.
- Using an ice cream scoop, scoop out batter into prepared muffin tin.
- Bake for 12-15 minutes, or until center is set and tops of muffins are browned.
- For Cinnamon Honey Butter:
- While muffins are baking combine honey and butter together (and cinnamon if using). Spread generously over muffins when serving. Store in refrigerator for 1 week.
- *Muffins can be frozen for up to 2 months as well to pull out as needed.