Southern Sausage Muffins

Preheat the oven to 400°F and lightly grease a 12-cup muffin tin.

Heat a skillet over medium heat and add the mild pork sausage, breaking it into small crumbles as it cooks until no pink remains, about 5-7 minutes. Remove from heat and let cool slightly.

Drain excess fat from the cooked sausage if necessary, then stir in the finely chopped green onions.

In a large bowl, combine the baking mix, packed brown sugar, dry mustard, and cayenne ground red pepper, stirring until evenly distributed.

Add the milk to the dry ingredients and stir until just combined, creating a slightly lumpy batter.

Fold the cooked sausage-green onion mixture and finely grated cheddar cheese into the batter until evenly distributed throughout.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake at 400°F for 18-20 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 2-3 minutes before turning out onto a wire rack or serving warm.